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Chicken in Paper


  • 2 boneless chicken breasts, skin removed
  • 6 Tbsp. Moroccan EVOO
  • 1 celery stalk, trimmed and chopped
  • 2 onions, peeled and coarsely chopped
  • 1 red bell pepper, cut into rings or slices
  • 1 green bell pepper, cut into rings or slices
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • Salt and pepper to taste
  • 250 gr \ 1/2 pound Greek kefalotyri, kefalograviera or feta, cut into 1 1/4 cm/
  • 1/2-inch cubes


Cut the breasts into large cubes and toss with 1 tablespoon olive oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside. Heat 2 tablespoons olive oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove. Preheat the oven to 180°C / 350°F. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment or wax paper, sprinkle with oregano and top with the vegetables. Place an equal amount of cheese in each parcel. Fold up the edges like a parcel to close the packets. Place on an oiled baking pan, sprinkle with a little water and bake for about 30 minutes, until the chicken is tender. Remove, drizzle with a few drops of olive oil and serve.

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