Baked Chili Chicken in Parchment recipe

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Ingredients

parchment paper
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

Nutrition Info

145.3 calories
carbohydrate: 3.7 g
cholesterol: 64.6 mg
fat: 3.7 g
fiber: 2.3 g
protein: 24.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 97.2 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Prepare four 12-inch square pieces of parchment paper.

  2. Mix together chili powder, paprika, oregano, cayenne pepper, and black pepper in a large bowl. Add chicken and toss until evenly and generously coated with spice mixture. Transfer each chicken breast to the center of a parchment square.

  3. Wrap each chicken breast in the parchment paper like a burrito, transfer to a baking pan.

  4. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let cool for 5 minutes. Unwrap chicken carefully, as the juices inside the pouch are very hot and can burn.

Recipe Yield

4 chicken breasts

Recipe Note

This parchment paper-baked chicken (poulet en papillote) is great hot or cold, on salads, over rice, or on its own. You can make this as spicy as you like. Tastes amazing, really juicy, quick, and it's healthy!!!

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