Honey Dijon Chicken with Sweet Peppers

Cooking with parchment paper is an alternative method for baking up moist and delicious chicken. It’s actually a form of steaming and a wonderful healthy choice for cooking chicken breasts. A nice change from frying or traditional baking, and offers an array of ideas for serving up an impressive chicken dish.


2 sheets parchment paper
2 boneless chicken breasts
1/3 cup honey dijon mustard marinade
1/2 tsp thyme
1/2 tsp rosemary
2 cloves chopped garlic
1/2 red onion, sliced
4 sprigs of fresh parsley
3 small sweet peppers, orange, yellow and red, cut in half
1 tbsp lemon juice, or fresh squeezed lemon
pinch black pepper


Rinse and pat dry the boneless chicken breasts. Season with herbs and lemon juice and let sit for 1/2 hour if time allows ( optional ).

Slice the vegetables, then open the sheet of parchment papers. Place the chicken breast on one side of the fold. Top with the peppers, onion slices, garlic and parsley sprigs, then pour the honey dijon mustard marinade on each breast.

Wrap up the parchment paper in a half moon shape, wraping the edges tightly and secure as not to let out any of the heat. Place each breast on a baking sheet.

Place in a preheated oven at 350 degrees and bake for 30 minutes. When done, unwrap a corner of the paper and lift to see that the chicken is cooked. Be careful not to burn yourself with the steam.

Serve on a plate and add the hot marinade.

Serves 2


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