Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese

October 24, 2013

This beautiful chicken dish from celebrity chef Cat Cora is baked in paper with vibrantly colored peppers, herbs, cheese, and her very own flavorful Greek olive oil. Chicken breasts are kept tender and juicy when baked in individual packages of parchment paper. This stunning dish is perfect for holiday entertaining!

Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese
Courtesy of Cat Cora’s Kitchen by Gaea
4 servings
2 boneless chicken breasts, skin removed
6 Tbsp. Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
1 celery stalk, trimmed and chopped
2 onions, peeled and coarsely chopped
1 red bell pepper, cut into rings or slices
1 green bell pepper, cut into rings or slices
4 garlic cloves, minced
2 tsp. dried oregano
1/2 pound (250 gr) Greek kefalotyri, kefalograviera or feta, cut into 1 1/4 cm/ 1/2-inch cubes
Salt and pepper to taste

Preheat the oven to 180 C/ 350 F.

Cut the breasts into large cubes and toss with 1 tablespoon olive oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside.

Heat 2 tablespoons olive oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove.

Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment paper about 12" square. Sprinkle with oregano and top with the vegetables and cheese. Season with salt and pepper. Bring two sides of the paper together and fold over in 3-4 pleats. Fold the sides in to create 4 small (yet not too tight!) packages.

Place on a sheet pan and bake for 45 minutes.

To serve, place each package on a plate and carefully open the top of each.