Chicken in Papillotes with Vegetable Julienne

Name: Chicken in Papillotes with Vegetable Julienne
Yield: 4 - 6 servings
Ingredients: 4 boneless chicken breasts 5 oz (150 g) each; 2 oz (60 g) carrot julienned; 2 oz (60 g) leek julienned; 2 oz (60 g) celery julienned; 2 oz (60 g) green cabbage minced; 3/4 cup (180 mL) chicken broth; 2 tbsp (30 mL) honey; 2 oz (60 g) Canadian Triple Crème; Brie or Camembert cheese; Salt and pepper to taste

This is the Chicken in Papillotes with Vegetable Julienne recipe.

Prep: 10 min
Cooking: 15 min - 20 min

Yields 4 - 6 servings

chicken in papillotes with vegetable julienne

Ingredients

4 boneless chicken breasts 5 oz (150 g) each
2 oz (60 g) carrot julienned
2 oz (60 g) leek julienned
2 oz (60 g) celery julienned
2 oz (60 g) green cabbage minced
3/4 cup (180 mL) chicken broth
2 tbsp (30 mL) honey
2 oz (60 g) Canadian Triple Crème, Brie or Camembert cheese
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Place chicken breasts between two sheets of plastic wrap and flatten with a rolling pin.

Sauté vegetables 3 to 4 minutes in a non-stick frying pan. Season with salt and pepper to taste.

Have ready 4 large sheets of aluminum foil. Place a chicken breast on each one and top with vegetable julienne and Canadian Triple Crème, Brie or Camembert. Season with salt and pepper. Shape each sheet so that it is like a bowl and pour in broth and honey. Close sheet (make sure the cheese is not in contact with foil) and seal so it won't leak.

Cook in oven preheated to 375 °F (190 °C) for 10 to 12 minutes, or on the BBQ. Remove from oven and serve immediately.