Using a French method of cooking, this is a simple, healthy chicken dish perfect for busy weeknights.
Time for another recipe redux challenge! As I alluded to it last week, this month’s challenge had members sifting through cookbooks to find just the right recipe:
We’re playing a little party game at the end of 2017: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’
America’s Test Kitchen’s Cooking for Two cookbook is packed with recipes ranging from very simple to more elaborate. As I like to have leftovers (makes packing lunches so much easier), I tend to double recipes from this book; however, the recipes are perfect if you’re having a date night at home or even cooking just for yourself. One of my favorite and most popular recipes on the blog, these roasted cherry tomatoes, is also from this book.
Besides doubling the recipe, I also made life simpler by combining the artichokes and tomatoes in one bowl (the original recipe calls for separating them), topped the chicken with both veggies, and turned down the heat as I’ve found cooking chicken at very high heats can result in a not-so-pleasant texture. Otherwise, I followed the recipe to a t and it turned out beautifully! The best part though is how straight forward it is to make – it truly is a week night-friendly meal. And while you can eat the chicken right out of the foil, Bry and I preferred the dish on a plate after draining the excess juices from the foil packets.
Can you believe Christmas is on Monday?! For my family, the Christmas celebration starts a bit earlier with Lille Julaften (Norwegian for “Little Christmas Eve”) tomorrow. This means a serious cooking baking marathon (including Krumkake), Norwegian pancakes, and possibly my grandma’s recipe for Norwegian brown sugar meatballs.
So here’s a toast to simple meals resulting in more cookie-baking (and eating) time!
Chicken en Papillote with Artichokes, Lemon and TomatoesPrint Recipe
- 1 lb boneless, skinless chicken breasts, cut into 4 breasts
- Salt and pepper
- 2 tbsp olive oil
- 1 shallot, thinly sliced
- 1 large garlic clove, minced
- 1 tsp minced fresh thyme
- Pinch red pepper flakes
- 1 vine tomato, diced
- 1 can artichoke hearts, drained and chopped
Preheat oven to 350F.
While oven preheats, pat chicken dry with paper towels and sprinkle with salt and pepper.
In a small bowl, combine oil, garlic, shallot, thyme, pepper flakes, pinch salt and pepper. Add diced tomatoes and chopped artichokes, toss to coat.
Place four large squares of aluminum foil on a clean counter top. Place chicken breast in center of each square and top each with tomato and artichoke mixture. Fold and crimp foil into packets.
Place packets in oven and cook for about 30 minutes or until cooked through (internal temp of 160F).
Transfer to chicken to plates and enjoy!
Adapted from America’s Test Kitchen Cooking for Two cookbook page 127 Nutrition for 1/4 of recipe: 203 calories, 1 g saturated fat, 7 g carbohydrate, 3 g fiber, 23 g protein Recommend serving this with quinoa or farro