Fragrant Orange Chicken in Parchment
45 minutes
Serves: 4
Cooking in parchment paper is automatically makes your heart happy, as you can cook low-fat chicken with just a nice dribble of olive oil and a splash of wine—and any number of delicious, full-flavored seasonings that boost flavor without a lot of extra calories.
Ingredients
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1/3 cup finely chopped flat-leaf parsley
- 1 orange, zest removed, juiced
- 2 cloves garlic, finely chopped
- 1 teaspoon coarse salt
- Freshly ground pepper to taste
- 4 cups baby spinach leaves
- 1/4 cup golden raisins
- 1/4 cup toasted pine nuts
Instructions
- Heat oven to 400°F. Place each chicken fillet between two pieces plastic wrap; lightly pound with rolling pin to 1/2 inch thickness. Cut four pieces of parchment paper, 12×20 inches.
- Mix parsley, orange zest, garlic, salt, and pepper in small bowl. Fold each piece of parchment in half; arrange 1 cup spinach one side of each piece.
- Top spinach with chicken; evenly sprinkle parsley mixture over each piece of chicken. Sprinkle with raisins and pine nuts; drizzle with orange juice. Fold parchment over chicken; pleat edges to tightly seal. Place packets on a baking sheet.
- Bake for 15 minutes, until packets are puffed. Chicken should be cooked through, with no pink inside. Cook to internal temp of 165°F. Transfer packets to plates; cut across the parchment and tear open.