Chicken en Papillote & Sweet Potato Oven Fries

Here's another new recipe from my Cooking for Two book.  Technically, "en papillote" is a classic French method of baking food in parchment paper to steam it in its own juice, but this recipe substituted aluminum foil.  Although it's a light and healthy dish, it was still flavorful and filling.   The sweet potato fries were good, but I would have liked the outside to be a little crisper.  And I had added extra Cayenne, so they were a bit spicy.

Chicken en Papillote with Zucchini and Tomatoes
(2013 Cookbook Challenge)
Recipe from 2009 Cooking for Two
Serves 2;   290 calories/serving

Ingredients:
2 (6-oz) boneless, skinless chicken breasts, pounded 1/2" thick
salt and pepper
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 teaspoon chopped fresh oregano
pinch red pepper flakes
2 plum tomatoes, seeded and chopped
1 zucchini, sliced 1/4" thick
2 tablespoons chopped fresh basil

Directions:
Pat chicken dry with paper towels and season with salt and pepper.

Combine the oil, garlic, oregano, pepper flakes, and a pinch of salt and pepper in a bowl.  Toss half of the oil mixture with the tomatoes, and toss the remaining mixture separately with the zucchini.

Cut two 14x12" rectangles of heavy-duty foil and lay them flat on the counter.  Shingle the zucchini in the center of each foil.  place a chicken breast on top of the zucchini, then top with the tomatoes.  Tightly crimp the foil into a packet (Bring the longer sides of the foil over the meat, crimp the edges, then keep folding over a few more times.  Do the same with the sides until you have a tight little package.) 

Set the packets on a rimmed baking sheet and bake at 450º for about 25 minutes, until the breasts register 160º on an instant-read thermometer.  Carefully open the packets, allowing steam to escape, and let cool briefly.  Using a spatula, transfer the chicken and vegetables to a plate.  Sprinkle with basil if desired.

Sweet Potato Oven Fries
Recipe from Eating Well Serves Two
122 calories/serving


Preheat oven to 450º.  Peel one large sweet potato and cut into wedges or strips.  Toss with 2 tablespoons canola oil, 1/4 teaspoon salt, and a pinch of Cayenne pepper.  Spread the potatoes on a rimmed baking sheet and bake until browned and tender, turning once, about 20 minutes total.