Chicken provençal baked in parchment paper

Chicken provençal baked in parchment paper

SERVES 4 75 minutes
FiveStar: 
No votes yet

INGREDIENTS

For the chicken provençal

  • 4 chicken breasts, boneless and skinless
  • 160 gr. olive oil
  • 100 gr. red peppers, medium dice
  • 100 gr. yellow peppers, medium dice
  • 200 gr. tomato, skin and seeds removed, medium dice
  • 100 gr. fennel, thinly sliced
  • 150 gr. green onions, minced
  • 50 gr. Kalamata olives, pits removed, cut into wedges
  • 20 gr. lemon juice
  • 8 gr. lemon zest
  • 8 gr. parsley leaves
  • 8 gr. marjoram leaves
  • 80 gr. butter
  • 25 gr. white wine
  • salt
  • flour and water to use as glue for sealing the parchment

DIRECTIONS

For the chicken provençal

  • 4 chicken breasts, boneless and skinless
  • 160 gr. olive oil
  • 100 gr. red peppers, medium dice
  • 100 gr. yellow peppers, medium dice
  • 200 gr. tomato, skin and seeds removed, medium dice
  • 100 gr. fennel, thinly sliced
  • 150 gr. green onions, minced
  • 50 gr. Kalamata olives, pits removed, cut into wedges
  • 20 gr. lemon juice
  • 8 gr. lemon zest
  • 8 gr. parsley leaves
  • 8 gr. marjoram leaves
  • 80 gr. butter
  • 25 gr. white wine
  • salt
  • flour and water to use as glue for sealing the parchment

YL Gift Card

Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
MORE

Comments

@Yiannis Lucacos

INSTAGRAM FEED

FOLLOW ON INSTAGRAM

Stay informed

Register to receive our newsletter.
SUBSCRIBE TO OUR NEWSLETTER