Pesto-rubbed chicken & spring vegetables in parchment packets (en papillote)
Chicken second courses
Italian cuisine
Faced with a crisper drawer full of produce and some chicken breasts that needed a purpose, I dredged up my old culinary school techniques and opted for the classic *en papillote* method of roasting in a parchment pouch. Cooking in parchment packets means a dramatic presentation <em>and</em> an easier clean up (you can throw the parchment in the compost when you're done); fresh spring vegetables and lean cuts of meat and fish are perfect for this preparation, since the tender veggies steam fairly quickly and the lower-fat proteins benefit by retaining moisture held in by the paper shell. (It's also a great use for leftover cooked rice!) <br /> <br />Here's how it works: You cut large circles out of parchment paper, fold them in half, and fill them with ingredients of your choice. To seal in the flavors and juices, you simply crimp the edges of the paper closed and pop the packets on a tray and into the oven, where the evaporating moisture from the food puffs up the parchment, simultaneously steaming the contents while keeping them exceptionally moist. As a bonus, you serve the packets straight from the oven, allowing your dinner guests (or roommates, in my case) the hands-on fun of opening their individually packaged dinners themselves.
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