Baking chicken in parchment is easy, healthy and fun if you have never tried the technique. The chicken and vegetables steam to perfection inside the parchment. Make the packets a few hours ahead and refrigerate, then bake when you are ready. Double or triples easily!
Fold pieces of parchment in half along the long side (18″) and crease like a book. Next, cut a large, fat half heart shape from each piece. See photos in the post for example.
Trim the Chicken
With a large sharp knife, slice your chicken breast horizontally into cutlets. See photos in the post for example. If baking right away pre-heat oven to 425°F.
Prep the Vegetables
Peel carrots and cut in half across the center for more manageable pieces. Cut carrots into long, thin strips (julienne) with a knife. You can also use a julienne peeler (a fun little tool!) or a julienne slicer. For leek, cut off the dark green top and the root end, using only the white and light green part. Slice the leek lengthwise and run under cold water to clean out any dirt or sand. Slice the leek crosswise into thin half moons.
Build the Packets
Place half of the carrots and leek on half of the parchment heart. Top with a piece of chicken. Sprinkle chicken with salt and pepper. Mix olive oil and mustard together and spread half on each chicken breast. Sprinkle each with fresh thyme leaves. Squeeze fresh lemon juice over the top of each.
Seal the Packets
Starting at the top of the heart, seal packets by creasing and folding every few inches around the heart until you get to the tail end. You want to create a tight seal so the packets will steam.
Bake and Serve
Place prepared packets on a metal baking sheet and bake for 15 minutes. If baking later, refrigerate the packets for several hours. Remove from the refrigerator 45 minutes before baking to get the chill off, then bake.
To serve, place packet on a plate and slit packet open with a knife or scissors, being careful of the hot steam. Slide contents onto the plate and enjoy.