Asian-Style Chicken en Papillote
Asian-Style Chicken en Papillote
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Asian-Style Chicken en Papillote

10 MIN
20 MIN



Chicken en Papillote



  1. In a bowl, combine all the ingredients. Set aside. 

Chicken en papillote

  1. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  2. Place the chicken breast halves in the centre of four sheets of aluminum foil. Pour the sauce over the chicken and cover with the vegetables. Season with salt and pepper. Close and seal the papillotes. Bake for about 20 minutes or until the chicken is cooked.
  3. Serve with crispy noodles and sprinkle with green onion.


  1. Followed recipe exactly- cooked for 25 minutes (recipe says 20), chicken was still raw, had to cook another 20 mins which made veggies soggy. Sauce didn't coat anything, too watery, chicken came out white and bland. To not waste the food, I took the sauce, put it in a frying pan, added more hoisin and thickened with cornstarch, which made it pretty tasty. Sliced the chicken breast, poured the new sauce over the veggies and chicken, served with rice. Overall the '30 minute' recipe took over an hour.

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