Chicken en Papilliote with Zucchini and Tomatoes

September 1, 2014 – 8:10 am

This way easy dinner came together in no time, cooked quickly with no supervision, and was very tasty to boot! I used skinless boneless thighs instead of breasts, and used well drained canned tomatoes since I was inexplicably out of fresh. My version is below.

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Chicken en Papilliote with Zucchini and Tomatoes
Serves 2
1 lb skinless boneless chicken thighs
3 small zucchini
1 15-oz can fire roasted tomatoes, drained of excess liquid
1 tbsp olive oil
2 cloves garlic, minced
1/8 tsp red pepper flakes
kosher salt and black pepper

Preheat the oven to 450 degrees F.

Thinly slice the zucchini into rounds and set aside. In a mixing bowl, combine the olive oil, garlic, red pepper flakes, and about 1/8 tsp each kosher salt and black pepper. Remove half of the oil mixture to a small bowl and set aside. Toss the remaining oil mixture with the zucchini.

Divide the zucchini evenly between two 14″x12″ squares of aluminum foil, mounding in the center of the square. Place the chicken thighs on top of the zucchini and season lightly with salt and pepper.

Toss the drained tomatoes with the other half of the oil mixture, then scoop the tomatoes on top of the chicken.

Fold the foil up and around the chicken and vegetables and crimp on top to seal.

Bake for about 25 minutes, or until the chicken has reached 165 degrees F and the zucchini is tender.

Carefully open the packets and use a large spatula to transfer the contents to plates. Serve warm.

This was a definite keeper of a recipe from my current favorite cookbook:

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