CHICKEN with PARSNIPS, CARROTS, and LEEKS in PARCHMENT
Submitted by: GREG CECIL
Their Food Story:
I grew up in Sedalia, MO and spent a lot of time in the kitchen with my mom who was a wonder cook and a baker. She had her favorite recipes but would try new ones frequently so there was always a lot variety. I enjoyed watching her prepare meals and became interested in cooking in the kitchen and over open fires in boy scouts. Those early experiences served me well in college because I knew there was something beyond hamburger helper!
This recipe was originally done many times in aluminum foil. I decided to turn it up a notch and use parchment. Parchment is a bit different because the seams have to be sealed tightly and the packet will puff up. It does make it a bit more of an elegant presentation if you wish to serve it at the table in the parchment. Aluminum foil is easier to seal and it kind of looks like a jiffy pop as it cooks but your guests may think you are serving a TV dinner. The heat and the moisture from the chicken and vegetables will steam the chicken. The parsnips and carrots provide some contrasting flavors. This recipe can be made ahead and kept refrigerated until ready to cook. The clean-up is easy as well.
CHICKEN with PARSNIPS, CARROTS, and LEEKS in PARCHMENT
Makes: 10-12 servings
Ingredients:
4 six ounce chicken breasts
1 carrot, peeled and sliced into matchstick size slices
1 leek, cleaned well and sliced into matchstick size slices
1 parsnip, peeled and sliced into matchstick size slices
4 tablespoons butter, softened
1 garlic clove, minced
½ t dried tarragon (or other herb of your choosing)
4 fourteen-inch pieces of parchment paper
Instructions:
Preheat oven to 500 degrees.
Fold the parchment paper in half. Unfold, and place the chicken breast in the middle of one half of the parchment. Repeat for 3 other parchment packets.
Divide the julienned vegetables evenly over each chicken breast.
Mix the softened butter, garlic and the tarragon together well with a fork. Divide the butter evenly and place on top of the vegetables.
Fold the other side of the parchment over and seal each parchment package by closing the edges of the parchment accordion style (one fold over the next fold using the back of a spoon to make sure that the folds lay flat) until the entire package is completely sealed.
Place on an ungreased cookie sheet and cook in a 500 degree oven for 18-20 minutes.
(The chicken should register 160 degrees when a meat thermometer is placed in the thickest part of the chicken.)
To serve, cut the parchment packages open by making four even cuts from the center of the parchment out toward the corners. Peel the parchment back and serve.
