Chicken en Papillote with Zucchini and Tomoates
Fancy name but it really didn't taste very good. We both rated this entee as "needs improvment." Cooking for Two explained that "cooking en papellote allows meat to steam in its own juices, developing a delicate texture and intense, clean flavor." We found the chicken and zucchini to be a little soggy. I would try this again but I would drop the oven tempature to 425 degrees and forget the foil packets.
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