Chicken fillets in papillote, juicy and delicious

One of the best things that brought me to my kitchen now that I live in France is, without a doubt, the technique of paper. This technique allows food to be cooked with its own juice, so food preserves its aroma, flavor and, best of all, its nutrients much better.

Another great advantage that papillote has is that, unlike when we steam, the food stays juicy. Practicing it is very easy and you will not need any specific material. Do you have aluminum foil? If the answer is yes, don't miss our recipe today.

Ingredients

• Chicken fillets (1 or 2 per person)

And for each steak

• Half a tablespoon of mustard
• Sal Island
• Pepper
• Half a garlic clove

Crafting

The first thing we will do is spread a piece of aluminum foil and place a steak in the center. We add salt, cover it with the mustard, add the pepper, fold it in half and place the sliced ​​garlic on top.

We roll it up with the aluminum foil, closing it well and that's it. We will repeat the same steps with each fillet and put them in the oven for 30 minutes. When removing them we must be careful, the aluminum foil will not burn, but the steam that will come out of the inside when opening it will.

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More information about the recipe

Preparation time 5 minutes

Cooking time 30 minutes

Total time 35 minutes

Kilocalories per serving 350