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Tuesday, February 21, 2012

COOKING WITH CLORIS -- CHICKEN CUTLETS WITH PINEAPPLE AND MANGO

Have you ever cooked with parchment paper? I’ve been to restaurants where fish was cooked and served in parchment, but I’ve never seen any other foods cooked this way. Today Cloris shows us how to cook chicken in parchment paper. -- AP


CHICKEN CUTLETS WITH PINEAPPLE AND MANGO
(serves 4)

Ingredients:
Parchment paper
Four 6-8 oz. boneless, skinless chicken breasts, pounded thin
1 cup frozen mangos, defrosted
1 cup frozen pineapple chunks, defrosted
fresh lime
4 teaspoons dried onion flakes
paprika
salt
8 teaspoons olive oil

Cut four pieces of parchment paper, each approximately 15” square. Place one chicken cutlet in the center of each piece. Top with 1/4 cup mangoes, 1/4 cup pineapple, and a slice of lime. Sprinkle with a teaspoon of onion flakes, paprika, and salt. Drizzle each with 2 teaspoons olive oil.

Fold up the parchment paper, tucking ends under chicken. Place in shallow baking pan or cookie sheet with sides. Bake at 400 degrees for 20 minutes.

Carefully unwrap parchment to prevent steam burns.

This sounds like it would be a great main dish to go with the Great Grape Rice from February 7th. What do you think, readers? 
Post a comment for a chance to win a book from our Book Club Friday guest author this week. -- AP

3 comments:

Jane R said...

Always looking for a new recipe for chicken. This sounds yummy and different and would be good with wild rice. Thanks for the post!

Barbara D. said...

We have chicken a lot & this looks great! The pineapple & mango combination would go well together. I missed your rice recipe, so I'll have to check it out.

ANASTASIA POLLACK said...

Let us know if you try the recipe and how you like it, Jane and Barbara.