the peach tree restaurant and gifts - Fredericksburg Texas

Don't we all imagine ourselves correcting our eating habits once January approaches? I love the holiday food traditions that are so important to my family, and I'm so ready with the New Year to prepare easy, savory, and light meals for Hector and myself. This is a variation of the "Chicken Roasted in Parchment" recipe found in The Peach Tree Family Cookbook (the new reprinted books arrive in February!). There are many ways to go with this recipe – try this one and the one in the cookbook, then have fun creating your own version. The wonderful thing about this recipe technique is that you can do the packets ahead – toss a green salad and dinner can be on the plates in 30 minutes! Place the individual packets on each plate and let each person open his own! Enjoy!

-Cynthia

4 chicken breast* halves
1 medium zucchini, sliced diagonally
12 cherry tomatoes, cut in half
4 cloves garlic, sliced thin, lengthwise
4 sprigs fresh rosemary
3 Tbsp. olive oil
4 sheets parchment
Salt and pepper to taste

*I like to use Buddy's chicken. I can really tell the difference – try it if your store carries it!

Place each chicken breast on a sheet of parchment.
Place zucchini, tomatoes, garlic, rosemary and olive oil in a bowl. Toss lightly to coat with the oil.
Distribute zucchini mixture on top of chicken portions. Wrap securely.
Salt and pepper to taste.
Refrigerate until baking time and then place parchment packets in preheated 400 degree oven for 20 minutes.
Place packets on plates and serve at once.

One more idea – try tossing a peeled and sliced sweet potato with roasted green chili strips and olive oil and 1 Tbsp. brown sugar. Bake in parchment at 375 degrees for 50 minutes. Serves about 4. Great served with pork.