Lemon chicken en papillote

If there is an old recipe, quick and easy to make and that I loved when I was little (and when I was older), it is without a doubt this one that I bring you today, chicken en papillote with lemon and rosemary and stuffed with pâté. Also accompanied by those tender potatoes that you get en papillote, it is delicious.

It takes 5 minutes to prepare it and in 25 or 30 minutes (depending on the thickness of the meat) the papillote will cook it perfectly for you to enjoy. Here is the recipe, and you can tell me if you serve it with potatoes, zucchini, green beans... Anything goes and the papillote preserves all the flavour.

I think it's a good recipe to remind you of two things :

Ingredients

• One chicken breast per diner
• 1 lemon
• Pate to taste (I like to use rosemary, which combines with the lemon flavor and is aromatic, but use whatever you prefer)
• Salt, pepper and oil
• A few sprigs of rosemary
• Potatoes, zucchini or whatever you want to accompany the meat

Round cutting and serving board , Pallarès butter and spreadable knife and Revol slate plate

Preparation

1. Preheat the oven to 190ºC.
2. Apply a splash of oil to the base of the ceramic papillote .
3. Season the chicken breasts with salt and pepper, cut them in half to open them like a book and spread a layer of pâté in between. Close the breasts and arrange them in the papillote.
4. Place a slice or two of lemon on top of each breast.
5. Peel and slice the potatoes (using a mandolin , to make them very thin so they cook at the same time as the meat), or the zucchini (not as thin as the potato, it cooks very quickly so the thicker the better). Arrange them in a single layer in the papillote.
6. Sprinkle salt and pepper on the potatoes.
7. Pour a splash of oil over the potatoes and breasts, sprinkle a little rosemary all over the papillote, close and place in the oven.
8. After 25 minutes, check to see if it is done; if you see that it is lacking, leave it for a few more minutes.

Pallarès butter and spreadable knife and Revol slate plate

I invite you to do it, and to take advantage of the papillote, with white meats, vegetables and certainly with fish. Nothing is healthier and more pleasant than cooking in ceramic (it is not advisable to make papillote in aluminum foil as is often the case), and it is a piece in which you can cook in papillote or use the base of the papillote as a roasting tray without the lid (but you can use it to keep the heat when you take the tray to the table).

Did you know this recipe? We would love to hear your ideas for making papillote.