Chicken, Ginger and Mango in ParchmentPosted by in Food
Parchment again? Yup. I got a lot of comments when I made salmon in parchment. I was so happy with it, that I was excited to try Chicken, Ginger and Mango in Parchment from Jan/Feb Everyday Food.
I think I am in love with parchment paper cooking. This was so easy. You cut up a mango, cut chicken breasts in half (so they are thinner) and use one cutlet per packet, make matchsticks from an inch of peeled ginger, toss in some cilantro, salt and pepper and a dash of olive oil and wrap it all in parchment (just fold it over and twist the ends) and stick it in the oven for 20 minutes at 375. Done! You serve 4 people. No baking dish to clean up, so saute pan. Truly magnificent.
And this was so flavorful! We squeezed lime on it when eating. It was tropical and bright and was a wonderful bright dish to have on a cold winter night. I am a huge fan of this dish and am going to make it again and again. I served it with some rice and another vegetable. Truly fabulous.
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It’s going on the list for some lean eating…Love this idea.
This sounds fabulous! I love ginger and lime. I’m putting parchment paper on my shopping list. Will they carry it at the local supermarket?
Yes. It’s with the waxed paper and plastic wrap. Wilton is the brand my store carries.
It was so flavorful and pretty that it felt and tasted like a treat – not a light meal.
I think you are onto something here–the parchment paper cookbook. You’ve definitely inspired me.
Totally. I’m going to experiment to see what else I can make this way.
Easy? Doesn’t that go against Martha’s mantra? I’m joking. I love the parchment paper idea! Thanks.
Easy fits in with the Everyday Food magazine which, although in Martha’s empire, is distinctly non-Martha in many ways. It really tries to focus on simpler meals. Martha herself probably wouldn’t be caught dead making some of the stuff in there.
Sounds delicious–and so simple. I love fresh ginger. I haven’t tried cooking with parchment before, but this sounds doable. What kind of rice did you make, just plain or wild rice?
I usually make only brown rice, but I had some jasmine rice I wanted to use up, so I did that.
I love this idea. I also love the no-cleanup that goes along with it~!
This sounds really good! I might give it a try one night when Ward’s teaching classes. It sounds so easy, and the no-clean part is enticing.
This looks wonderful, I can’t wait to try it. One of my favorite sushi rolls is a mango roll and this sounds even better!
I made this too–and we loved it! Tonight I am making the salmon recipe from the same issue. I have actually made about 10 recipes out of this issue (my first) and just subscribed. I hope they are all as good as this one! I, too, am in love with parchment.