Chicken Breast with Ginger and Scallions en Papillote

the Breville Test Kitchen

Chicken Breast with Ginger and Scallions en Papillote

Name: Chicken Breast with Ginger and Scallions en Papillote
Cook time: 600 s
Total time: 3000 s
Yield: Serves 2
Ingredients: Cooking oil spray; 2 boneless and skinless chicken breasts - approximately 9oz-10½ oz each; Cilantro leaves - to serve; Steamed rice - to serve; ¼ cup (2 fl oz) low-sodium chicken stock; 3 tbsp light soy sauce; 2 tbsp Shaoxing wine; 4 tsp brown sugar; 2 tsp sesame oil; 2 cloves garlic - minced; ½ oz ginger - julienned; 2 green onions - thinly sliced, white and green part kept separate

This en papillote chicken with ginger and scallions is a simple, aromatic classic, gently steamed in its own parcel. Across different regions, those slender greens might be called scallions, green onions, or spring onions (and sometimes loosely mislabeled as shallots), but whatever the name, they perfectly balance the warmth of ginger and the delicate, juicy chicken.

50 mins total time

10 mins active time

Easy

Serves 2

Ingredients

Measurements:

Cooking oil spray
2 boneless and skinless chicken breasts
approximately 9oz-10½ oz each
Cilantro leaves
to serve
Steamed rice
to serve

For the marinade

¼ cup (2 fl oz) low-sodium chicken stock
3 tbsp light soy sauce
2 tbsp Shaoxing wine
4 tsp brown sugar
2 tsp sesame oil
2 cloves garlic
minced
½ oz ginger
julienned
2 green onions
thinly sliced, white and green part kept separate

Instructions

1
To make the marinade, place the chicken stock, soy sauce, Shaoxing wine, sugar, sesame oil and garlic in a liquid measuring cup and whisk to combine. Add the ginger and white part of the green onions and stir to mix.
2
Insert the wire rack into position 6. Set the oven to Bake, Convection, 320°F, for 25 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
3
Fold a rectangular piece of parchment paper approximately 11-inch x 14-inch in half crosswise to create a fold down the center, then open out flat. Place on top of a piece of lightly greased foil, approximately 12-inch x 16-inch. Lightly grease the parchment paper. Repeat this process to create another sheet for a second parcel.
4
Place the foil and parchment onto the pizza pan or flat tray. Place the edge of one chicken breast along the center fold line. Fold the foil and parchment in half to enclose the chicken. Fold and crimp the edges of the two shorter sides until well sealed. With the parcel open, tilt the pizza pan and pour in half the marinade. Fold and crimp the remaining edge until well sealed, then slide the parcel into the roasting pan. Repeat with the remaining chicken and marinade to make a second parcel.
Tip: The chicken can be marinated this way for up to 24 hours. Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
5
Once preheated, place the pan in the oven and bake for 25 minutes. When the Rotate Remind signals, rotate the pan and continue cooking.
6
Carefully open the parcel. The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 147°F. If not, reseal the parcel well and bake a little longer.
7
Remove from the oven, reseal the parcel well and allow to rest for 10 minutes.
Tip: Ensure you seal the parcel well, as the residual heat allows the chicken to finish cooking through.
8
Thinly slice the chicken breast, spoon over the ginger-infused broth and finish with the remaining green onion and fresh cilantro leaves. Serve with steamed rice.