Main Dishes 15 Minute Chicken Breasts with Rosemary and Spinach in the Foil by Olexiy Bayev May 8, 2020 Published: May 8, 2020Last Updated on May 5, 2023 2.3K views 2.3K Today we have one of the basic French recipes – chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish. Anyway, the ‘basicness’ of this recipe absolutely won’t affect the final result in a bad way. You’ll get gentle, flavored chicken breasts in only 15 minutes. Moreover, it’s also healthy because it’s cooking without added fat and in a very delicate way. In French, this method is called ‘en papillote’. Frankly speaking, the original recipe requires parchment, not foil, but there are a few advantages: The foil is more popular so you’re more likely to have it. It’s thicker (okay, not every, I agree) It easily maintains an initial form: wrapping up the edges of ‘envelope’ you can be sure, they won’t open in the cooking process. In this recipe, I will be cooking on the stove. It’s faster and even more economically than to warm the oven. But, if you wish, you can cook in the oven, the instruction I’ll leave below too. What you Need to Cook 15 Minute Chicken Breasts with Rosemary and Spinach in the Foil INGREDIENTS: 2 chicken breasts (500 g / 1,1 lb) (don’t have? check for chicken breast substitutes) 100 g (3,5 oz) spinach A few twigs of rosemary Lemon Olive oil Salt, pepper EQUIPMENT: Nothing, that you wouldn’t have How to Make 15 Minute Chicken Breasts with Rosemary and Spinach in the Foil: Step-by-Step Instructions 🔪 STEP 1. PREPARE THE FOIL ‘ENVELOPE’ The first thing you need to do is to take a 70-80 cm (28-31 inches)piece of foil. Fold in half and cut into 2 pieces. You’re supposed to get 2 even squares. One of them put aside, you won’t need it now, and the other one place on the work surface. STEP 2. PUT THE INGREDIENTS Pour a bit of olive oil (1 tbsp) in the middle of the foil, and put the spinach leaves (100 g (3,5 oz)) on top. Then put the chicken breasts (500 g (1,1 lb) on top (1 breast for 1 serving). Add a fine pinch of salt and pepper. On every breast put a twig of rosemary. Grate some lemon zest, add on top, then squeeze the juice from half a lemon. STEP 3. PUT TOGETHER THE ‘ENVELOPE’ Cover the breasts with a remaining piece of foil. Wrap up one side in order to make a frame 2 cm (0,8 inches) wide. Next, moving clockwise or counterclockwise wrap up the rest of the edges. Then, wrap up every side again. As a result, you should get a tightly wrapped ‘envelope’, but at the same time, the foil shouldn’t tightly touch the chicken the same way as a potato in a foil. Leave a little space on the sides and on the top. STEP 4. COOK THE CHICKEN Take a suitable-sized frying pan and warm it up on the high-heat. In a minute add for about 1 tbsp of olive oil and carefully put there an ‘envelope’. In a few minutes, it’ll swell up. As soon as it happens, notch time and cook for 5 minutes.If the ‘envelope’ will be letting a bit of steam – it’s OK. In 5 minutes take the frying pan off the fire, and using a spatula (or 2) put the ‘envelope’ on a plate. Let it cool down for about 3 minutes, then cut it on the top with a knife. Using spatulas take out the breasts with spinach and put on the serving plates. You can decorate with rosemary on top. HOW TO COOK IT IN THE OVEN? If for some reason you don’t want to cook in the frying pan, you can do the same in the oven. For that warm oven up to 200 degrees, place the ‘envelope’ with chicken on the baking sheet. When the oven is heated up, put it there for 20 minutes. 15 Minute Chicken Breasts with Rosemary and Spinach in the Foil No ratings yet Today we have one of the basic French recipes – chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish. Pin Recipe Print Recipe CourseDinnerCuisineFrench Cook Time10 minutes minutesTotal Time15 minutes minutes Servings2 Calories312kcal Equipmentnothing, that you wouldn’t have Ingredients Metric – US Customary500 g chicken breasts100 g spinachA few twigs of rosemary1 LemonOlive oilSaltpepper InstructionsThe first thing you need to do is to take a 70-80 cm piece of foil. Fold in half and cut into 2 pieces. You’re supposed to get 2 even squares. One of them put aside, you won’t need it now, and the other one place on the work surface.Pour a bit of olive oil (1 tbsp) in the middle of the foil, and put the spinach leaves (100 g) on top.Then put the chicken breasts on top (500 g). Add a fine pinch of salt and pepper. On every breast put a twig of rosemary. Grate some lemon zest, add on top, then squeeze the juice from half a lemon. Cover the breasts with a remaining piece of foil. Wrap up one side in order to make a frame 2 cm wide. Next, moving clockwise or counterclockwise wrap up the rest of the edges. Then, wrap up every side again. Leave a little space on the sides and on the top.Take a suitable-sized frying pan and warm it up on the high-heat. In a minute add for about 1 tbsp of olive oil and carefully put there an ‘envelope’. As soon as it swells up, notch time and cook for 5 minutes. In 5 minutes take the frying pan off the fire, and using a spatula (or 2) put the ‘envelope’ on a plate. Let it cool down for about 3 minutes, then cut it on the top with a knife. Using spatulas take out the breasts with spinach and put on the serving plates. You can decorate with rosemary on top. NutritionCalories: 312 kcal | Carbohydrates: 7 g | Protein: 55 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 160 mg | Sodium: 331 mg | Potassium: 1279 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 4764 IU | Vitamin C: 46 mg | Calcium: 76 mg | Iron: 3 mg Pin6Yum1TweetShareTelegramVibeFlip7 Shares 15 minutes or less5 or fewerChickenChicken BreastsDinnerFrenchHealthyOven Baked / Oven RoastedQuick (up to 30 minutes)SteamedSuper easy Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Tart with caramelized onions, cherry tomatoes and goat... Afghani chicken Beef simmered in Guinness or stout Сhickpeas with lime and chili Chicken Koobideh Kabab (Iranian Chicken Kebabs) Thai Cashew Chicken Fried thai-styled curry rice Sea scallops baked with chanterelles and cream sauce Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Olexiy Bayev