This recipe was adapted from a Southern Living magazine recipe in 1998. It combines two of Rick's favorites; parchment baking and leeks, and can be used for either chicken or fish. The parchment baking method almost guarantees success with anything because the heavy paper effectively seals all the natural flavors while they permeate the main course. Leeks have the perfect delicate yet insistent flavor to compliment this method. Finally, an individually wrapped packet that is opened with scissors as it is served, seems to impress almost everyone.

40 min. for chicken or 25 min. for fish, for 4

4 10in. pieces of parchment cooking paper

2 leeks

2 carrots

2 teaspoons olive oil

4 boneless chicken breasts

OR

4 boneless fillets of solid white fish (Red Snapper, Tilapia, Orange Roughy, Cod, etc.)

4 teaspoons dry mustard

4 teaspoons chopped thyme

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1. Cut vegetables into thick strips.

2. Cut four 10 in. circles of parchment, fold circles in half, brush with oil, add chicken breast or fish fillet, spread with mustard, add leeks and carrot, and finish by sprinkling with thyme, salt, and pepper.

3. Fold paper and pleat and crimp edges to seal.

4. Place parchment packets on baking sheet and bake at 450 degrees for 15 min. for fish or 30 min. for chicken.

5. Open parchment packages at table with scissors.

HINT: Saffron rice, red beans and rice, or parsley and basil sprinkled buttered pasta make wonderful side dishes.

This page was updated on 11-17-98. If you have queries or comments, email rcarlton@arkansas.net