Rosemary Chicken

Cooking chicken breast in a sealed parchment packet is a French trick (en papillote), but here it goes in the microwave instead of the oven, so dinner is ready in about six minutes.

The sealed parchment is what makes it work. As the chicken cooks, the trapped steam keeps the lean breast moist and tender, while the rosemary, lemon, and vegetables perfume the meat from the inside. No added fat needed.

Snow peas and strips of red bell pepper steam right alongside, staying crisp-tender and bright.

Crimp and twist the parchment edges tightly so no steam escapes; a loose packet lets the chicken dry out. When it’s done, just snip open the tops at the table for a little burst of fragrant rosemary-lemon steam. Pull out the woody rosemary sprigs before eating. It’s a light, fresh, nearly hands-off meal.

Pro Tips

• Crimp and twist the parchment tightly so the steam stays trapped and the chicken stays moist.
• Use even-sized or pounded chicken breasts so they cook through at the same rate.
• Don’t overcook; pull it as soon as the chicken is opaque and the juices run clear.
• Remove the woody rosemary sprigs before serving; they’ve already done their job.

Variations

• Swap snow peas for asparagus, zucchini, or thin carrots.
• Use thyme, tarragon, or dill in place of rosemary.
• Add a thin pat of butter or a drizzle of olive oil for a richer packet.