Roasted Chicken

Chicken en Papillote

This is such an easy, yet fancy presentation for a special dinner night. Prepare the packets ahead time if you like then pop them onto the hot sheet pan.  
Chicken En Papillote 
1 large zucchini, peeled and trimmed
1 large carrot, peeled and trimmed
1 tablespoon cold butter, cut into little thin slivers
1 tablespoon olive oil of good quality
1 large shallot, minced
1 teaspoon Juniper Provence Spice Mix or your favorite spice blend
2-3 cloves garlic, minced
1 ¼  teaspoons salt
¾  teaspoon freshly ground black pepper
4 chicken cutlets
4 (16 by 24-inch) pieces parchment paper
4 ounces Boursin Cheese, divided into 4 patties
1 teaspoon Juniper Provence Spice Mix
4 teaspoons dry white wine
4 teaspoons cold butter slivers
4 teaspoons olive oil
Preheat the oven to 400º. Place a sheet pan in the oven.
Using a vegetable peeler, cut the zucchini and carrot into thin, wide ribbons. Place the ribbons in a bowl and toss with 1 tablespoon butter slivers, 1 tablespoon good quality olive oil, the shallots, Juniper Provence Spice Mix, the garlic, ¼  teaspoon of the salt, and ¼  teaspoon of the pepper. Set aside.
Lightly season each chicken breast on both sides with ¼  teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
Fold each parchment sheet in half lengthwise and using scissors, cut each folded sheet into a large heart shape, as if making a valentine. Open the sheets flat and arrange 1/4 of the vegetable mixture in the center of the bottom portion of each sheet and top with a pattie of the boursin and then place a chicken breast on top. Sprinkle each portion with ¼  teaspoon of the remaining Juniper Provence Spice Mix, 1 teaspoon of the wine, and dot with 1 teaspoon of the remaining butter slivers and 1 teaspoon of olive oil.  Fold the top section of parchment over the chicken and roll the edges together to seal the breasts tightly in the bags.
Place the bags on the hot sheet pan and bake until the chicken is cooked through and the vegetables are tender, about 15-18 minutes.
Place the packets on 4 large plates. Using scissors, cut along the top of each bag and roll it back with a fork to expose the chicken and vegetables.