Orange Chicken in Paper

Ingredients

• 4 boneless, skinless chicken breasts
• 1 orange, cut into thin slices
• 1 orange, cut in half and juiced
• 1 sprig of rosemary
• 1 cup of baby carrots
• 1 cup of fresh snow peas
• 2 teaspoons of honey
• 1 tablespoon of olive oil
• Salt and pepper
• 1/4 teaspoon ground cloves
• Waxed paper or parchment paper
• Spring mix for salad
• ¼ cup of chopped walnuts
• 1 cup of cherry tomatoes
• Raspberry vinaigrette

Preparation
Wash and dry the chicken breasts.
Sprinkle with salt and pepper and a dash of cloves.
Heat the oil in a pan and brown the chicken breasts in the oil with the rosemary over medium high heat.
Remove from the pan. Discard the rosemary.
Add the carrots and snow peas to the pan and lightly brown them.
Add the honey and the juice of one orange and stir.
Cut 2 pieces of parchment paper 18 inches long for each breast.
Lay 2-4 orange slices in the center of four pieces of waxed paper.
Place a spoonful of vegetables on top of the oranges.
Place a chicken breast on top of each mound of vegetables.
Place a small sprig of parsley on top.
Drizzle with the orange honey sauce.
Pull up the edges of the parchment paper, and loosely wrap the chicken.
Make sure the bag is securely sealed by folding the edges together.
Staple or tie the parchment paper shut.
Place the chicken packets in a baking pan and bake for 25 minutes at 375 degrees.
While the chicken bakes, toss the spring mix, tomatoes and walnuts with the vinaigrette.
Serve the chicken packets on a plate, allowing the diners to open their own packets.

Wine Pairing
Wine pairing suggestion for this dish: Chardonnay or Pinot Grigio.

More great recipes are at my Sacramento Easy Meals Examiner website.

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