Chicken and Provençal Vegetables en Papillote

Cooking “en papillote” sounds fancy but it is essentially steam-baking food in little parchment packets or pouches. It's easy, healthy and involves almost no cleaning. What's not to love!

Serves 4

• 4 boneless, skinless chicken breasts = 4 escalopes de poulet
• 4 teaspoons Dijon mustard = 4 cuillères à café de moutarde forte
• 2 zucchini, diced = 2 courgettes, coupées en dés
• 1 small eggplant, diced = 1 petite aubergine, coupée en dés
• 1 orange or yellow bell pepper, thinly sliced = un poivron orange ou rouge, émincé
• 12 cherry tomatoes, halved = 12 tomates cerises, coupées en deux
• 2 tablespoons butter (cut up) or olive oil = 25 g de beurre, coupé en petits morceux ou 2 cuillères à soupe d'huile d'olive
• Herbes de Provence (thyme/rosemary/savory/marjoram), salt & freshly ground pepper, to taste = herbes de Provence, sel et poivre

Preheat oven to 400°F /200°C.

Cut 4 large pieces of parchment paper. Place each chicken breast in the center of the paper. Spread mustard evenly over chicken breasts. Arrange veggies around the chicken. Add a few pieces of butter or pour a little olive oil over the top. Season with herbs, salt and pepper.

Seal each papillote tightly and place them on a baking sheet.

Bake until the packages are puffed and chicken is cooked through, about 20-25 minutes. Be careful when opening the packets as hot steam will come flying out. Enjoy!