Ginger Mango Chicken en Papillote
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 lb of boneless, skinless chicken breasts (about 2 small breast halves)
1 mango, peeled, pitted and sliced
1 inch piece of fresh ginger, peeled and cut into match sticks
1/3 cup of cilantro leaves
1 jalapeno pepper, thinly sliced
4 teaspoons of extra virgin olive oil
salt and pepper
1 lime cut into 8 wedges
Instructions:
Serves 4.
Preheat oven to 400 degrees. Cut four pieces of parchment paper, about 18 inches long.
Cut chicken breasts in half, horizontally. I sometimes call this ‘fileting’ your chicken. Lay 1/4 of the mango slices in the center of each piece of parchment. Top with 1 piece of chicken, 1/4 of the ginger and jalapeno. Season each serving with salt and pepper and drizzle each piece of chicken with 1 teaspoon of olive oil.
To fold the packets, pull up the sides of the piece of parchment paper and bring them together over the chicken. Fold the edges together and down, creating several small folds. You’re essentially rolling the parchment down over the chicken. Fold the ends under or twist them together tightly.
Place the folded packets on a rimmed baking sheet and bake for 20 minutes.
When serving, carefully open packets (there will be steam, so use caution) and squeeze lime wedges over chicken.
From jellytoastblog.com