Baked Chicken Packets with Corn & Mushrooms
These packets can be prepared early in the day and refrigerated until serving time. The chilled packets may take a little longer to cook, but check them after 25 minutes.
  • 2 teaspoons olive oil
  • 2 scallions, thinly sliced
  • 3 cloves garlic, minced
  • 3/4 pound mushrooms, sliced
  • 3/4 teaspoon salt
  • 1/2 teaspoon sage
  • 1 cup frozen corn kernels, thawed
  • 4 skinless, boneless chicken breast halves (5 ounces each)
  • 2 ounces Virginia ham, cut into julienne strips

1. Preheat the oven to 400°F. In a large nonstick skillet, heat the oil over low heat. Add the scallions and garlic, and cook, stirring frequently, until the scallions are tender, about 2 minutes.

2. Add the mushrooms, 1/4 teaspoon of the salt, and the sage, and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the corn.

3. Tear off four 18-inch lengths of parchment paper. With a long side facing you, fold the parchment paper in half vertically. Use a pair of scissors to cut the folded parchment as though you were cutting out a heart.

4. Open up the parchment "hearts" and place a chicken breast half to one side of the center fold. Sprinkle with the remaining 1/2 teaspoon salt. Dividing evenly, top the chicken with a mound of mushrooms and sprinkle with the ham. Fold the parchement over the food and seal with edges with a series of overlapping folds. Place the packets on a baking sheet.

5. Bake the packets for about 25 minutes or until the chicken is cooked through. With a sharp knife or kitchen scissors, cut an "X" in the top of the packet (watch out for steam). Serve the chicken right in the packet.

Nutritional Information
Per serving: 257 calories, 5g total fat (1.1g saturated), 90mg cholesterol, 2g dietary fiber (0.1g soluble), 12g carbohydrate, 41g protein, 720mg sodium.
Good source of: niacin, potassium, selenium, vitamin B12, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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