Chicken En Papillote With Zucchinis And Rosemary

Name: Chicken En Papillote With Zucchinis And Rosemary
Ingredients: 6 chicken breasts; 4 large zucchinis (or 6 small); 3½ ounce ash-rind goat cheese; 1 clove garlic; thyme and bay leaves; 6 sprigs rosemary; olive oil; salt and pepper

Bordeaux|Oct. 31, 2014 9:44 am EST

4 (1 ratings)

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Parchment paper and herbs do the heavy lifting in this incredibly aromatic and flavorful grilled chicken recipe. Strong flavors of rosemary and goat cheese finish off the dish. Pair with a structured red wine such as a Bordeaux wine from Saint-Emilion or Pomerol.

Servings

6

Ingredients

6 chicken breasts
4 large zucchinis (or 6 small)
3½ ounce ash-rind goat cheese
1 clove garlic
thyme and bay leaves
6 sprigs rosemary
olive oil
salt and pepper

Directions

Preheat oven to 425°F. Wash the zucchinis, cut in 2 and slice into thin rounds (unpeeled).
Arrange the zucchinis on 6 sheets of parchment or aluminium paper (1 per person).
Lay one fillet on each sheet, on top of the zucchinis.
Salt and pepper, then add chopped garlic, thyme and/or bay leaves finely chopped to taste.
Top off with 2 slices of goat cheese per sheet, a sprig of rosemary and a little olive oil drizzled across the top. Fold and close sheets, en papillote-style. Bake in oven for 10 minutes. Serve warm.