Question re: chicken baked in parchment.?

Question

I am preparing two boneless, skinless chicken breast for tonight's dinner. However, I do not want a pale, poached-looking piece of meat. I intend to do a quick, high heat browning in a skillet before wrapping them in parchment. Has anyone done this before? My concern is that the chicken may dry out a bit through the browning process and defeat the purpose of parchment baking. I will be baking the breasts at about 425 f. for 10 to 12 minutes and they will be covered lightly (in the parchemnt) with a reduction of white wine, shallots and chicken stock used from the deglazing of the skillet.

Answer 1

Searing the breasts will keep the natural juices in. I like the sound of the sauce you're using, however I would add some butter as well.

Answer 2

I usually bake them at 375 degrees. For a average chicken breast (3.5-4.5 oz), it takes approx. 25-30 mins. This is with my own veggies combo and I make my sauce and usually poor it over the chicken while it's still hot. The parchment will be brown and puffy - just remember the best internal temp for chicken is about 160 and NEVER less than 145. I also let them stand for about 10 mins. prior to serving, which I do IN the parchment. ........for 8oz - I would increase to 400 and cook only an extra 5 mins. or so and still let stand for the 10 mins.

Answer 3

Normally you would not pre-brown your chicken but if you use the following recipe as a guideline you should be ok.
Tweek is and make it your own.
6 boneless chicken breast halves (skinless & trimmed)
1 cup chopped leeks, white parts only
1/2 cup diced celery
1 cup cored peeled seeded, and diced tomatoes
1 grated lemon, zest of
2 garlic cloves, sliced
3 tablespoons chopped scallions
1 tablespoon minced fresh thyme
salt & freshly ground black pepper (to taste)
24-30 fresh spinach leaves, washed, dried, stems removed
6 tablespoons dry white wine
Preheat oven to 400 degrees, or grill to medium-high.
Cut 6 pieces of heavy-duty aluminum foil into rectangles approximately 18 x 20 inches.
Rinse the chicken and pat dry with paper towels. Using a cleaver or heavy knife, slightly flatten each breast half.
Combine the leeks and celery. Put about 1/4 cup of the vegetables toward the bottom edge of each piece of foil.
Lay a chicken breast on top, and put 4 to 5 spinach leaves on top of the chicken.
Combine the tomatoes, lemon zest, garlic, scallions, thyme, and salt and pepper to taste. Divide this mixture evenly among the packets, spooning it on top of the chicken. Sprinkle 1 tablespoon of the wine over each one.
Fold the top half of each sheet of foil over the chicken so that the edges meet like a book. Fold the bottom edges up to make a 1-inch fold. Fold the 1-inch closure in half, making a 1/2-inch fold, and fold over once more with a 1/2-inch fold. Fold the sides in the same way. You should have formed a packet, closed tightly around the ingredients.
Place on a large baking sheet and bake for 20 to 25 minutes, or until the foil packages swell up. Or cook about 14 to 16 minutes in a covered grill.
Serve in the packages. letting your guests slit open the foil at the table, and enjoy the fragrant aroma that steams out.
NOTE: Cook time is for oven method. Grill time is 14 to 16 minutes.

Answer 4

You should be okay, because if you brown the breasts very quickly, it will sear the meat (keeping the juices in), rather than leaching out the juices. Then the parchment basically steams them, and if you are putting wine and stock in the parchment along with the breasts, you should have plenty of moisture.

Answer 5

Sounds good. I would make sure that you used enough fat in the browning process. I would think that if you could brown SUPER QUICK in a good amount of fat, then made sure you had sufficient liquid in the parchment, you would be successful.

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