Friday, December 2, 2016

Parchment-Baked Chicken 4 Ways

Note from Lois:
Scientific research has shown that aluminum has been known to contribute to Alzheimer's, so it's best to avoid it.  These recipes show how parchment paper can be used for baking in the oven as well.  A great idea!


https://www.buzzfeed.com/alixtraeger/parchment-baked-chicken-4-ways?bffbtasty&ref=bffbtasty&utm_term=.bxdnrm2GQ#.tgE4kALwM

Parchment-Baked Chicken 4 Ways

Here’s a video that shows you how they are made:

Serves 1

TOMATO PESTO CHICKEN 

INGREDIENTS

12×18 inches parchment paper or aluminum foil
1 chicken breast 
5 ounces asparagus 
1 Roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper. 
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!


BARBEQUE 

INGREDIENTS

Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1 small potato, sliced 
1/4 onion, sliced 
3 tablespoons barbecue sauce 
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste


PREPARATION

1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up
3. Quarter the potatoes and thinly slice the onion.
3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
7. Enjoy!


GARLIC PARMESAN CHICKEN 

INGREDIENTS

Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1/2 zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons Parmesan 
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Slice the zucchini into rounds and lay them on one half of the parchment paper.
4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper. 
5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!


FAJITA CHICKEN

INGREDIENTS

Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1/2 red pepper, sliced 
1/2 yellow pepper sliced
1/4 red onion, sliced 
3 tablespoons salsa
1 tablespoon Mexican cheese blend
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste
PREPARATION1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

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