Taste the Air-Chilled Difference®

Hot Chicken Pockets

by , Trainer, Spokesperson, and Author, Woodland Hills, California

Hot Chicken Pockets

Serves 1

En papillote, the simple cooking method in which individual servings are enclosed in pockets made of parchment paper or foil, is an easy way to prepare healthy meals. Each dish is perfectly portioned and, best of all, cleanup is quick and easy.

Preheat the oven to 400°F.

Season the chicken with a coating of taco seasoning by rubbing it into the chicken.

In a skillet, heat olive oil over high heat. In the hot skillet, brown the chicken on both sides. (Do not cook all the way through, just enough to get some golden color on both sides.)

On a square or heart-shaped piece of parchment paper, lay the potato slices in the center and top with the chicken breast. Spoon two teaspoons of salsa on the top of the chicken and then add the cheese.

Fold the parchment paper into a pocket leaving some room for the heat to circulate.

Bake at 400°F for 30 to 35 minutes.

    • Kathy’s Taco Spice
    • Makes about 1/2 cup
    • 2 tablespoons chili powder
    • 2 tablespoons ground cumin
    • 1 tablespoons dried oregano
    • 1 tablespoons smoked or regular paprika
    • 1 tablespoons sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon black pepper

    In a small bowl, or small Ball canning jar, mix all the spices together.

    Food For Thought: How To Cook En Papillote

    Fold a piece of parchment paper, about 20 inches long, in half to make a crease, then reopen.

    Arrange vegetables and meat on one half of the parchment paper.

    Fold the other half of paper over the meat and vegetables so that the two ends meet. Beginning at either end, make diagonal folds along the open edge of the paper to seal tightly.

    loading