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Ingredientes
- 4 x rectangles parchment paper - (12" by 16")
- 2 Tbsp. extra virgin olive oil
- 4 x boned skinned chicken breast halves (6 ounce ea)
- 2 tsp Emeril's Essence see * Note
- 1 3/4 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 2 c. finely-sliced leeks
- 2 c. finely-sliced carrots
- 2 c. finely-sliced celery
- 1/4 c. white wine
- 2 c. fresh carrot juice
- 1/8 tsp cayenne
- 1/8 tsp grnd allspice
- 1/4 tsp grnd ginger
- 4 Tbsp. cool unsalted butter cut tspn pcs
- 1/4 c. chopped fresh parsley Steamed long-grain white rice for serving
Direcciones
- Preheat the oven to 400 degrees.
- Fold parchment sheet in half to create an 8-inch by 12-inch rectangle. With scissors, cut each folded sheet into a heart shape. Brush the inside of each sheet with 1 1/2 tsp. of extra virgin olive oil.
- Season each chicken breast with 1/2 tsp. of Essence, 1/4 tsp. salt, and 1/8 tsp. of white pepper. Place one chicken breast in the center of each sheet, and top with 1/2 c. each of leeks, carrots, and celery. Lightly season the vegetables with 1/2 tsp. of the salt. Pour 1 Tbsp. of wine over each chicken breast.
- Fold the parchment paper over the chicken and vegetables, and seal by making small folds in the paper, turning the pouch slightly after each fold. Continue on all sides till the pouch is well sealed. Place the pouches on a baking sheet and bake till expanded like a balloon, about 25 to 30 min.
- To make the Carrot Jus, in a small saucepan combine the carrot juice, cayenne, allspice, ginger and remaining 1/4 tsp. of salt. Place the pan over medium heat, and bring to a gentle boil. With a whisk, swirl the butter into the juice several pcs at a time. If the jus separates, return it to a boil while whisking for a few seconds.
- Remove the papillote pkgs. from the oven and place on serving plates. To serve, cut an "x" into each package and peel back the paper. Pour the Carrot Jus over the chicken, garnish with the parsley, and serve with steamed rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 170 | 54% |
| Total Fat 19.34g | 24% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 1165mg | 49% |
| Potassium 838mg | 24% |
| Total Carbs 21.3g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.06g | 6% |
| Protein 13.17g | 21% |
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