Chicken en Papillote with Spiced Whole Wheat Grits Pancake
For the Spiced Whole Wheat Grits
- 1 package MAYA Whole Wheat Pancake Mix, 200g
- ¼ cup water or chicken broth
- 1 piece egg
- 2 tablespoons extra virgin oil
- ½ teaspoon paprika powder
- 1/2 teaspoon turmeric powder
- 50 grams small red onion (sliced thinly )
- 50 grams eggplant (diced )
- 50 grams fresh tomatoes (diced )
- ½ piece lemon (sliced )
- 2 tablespoons olive oil
For the Chicken
- 2 pieces chicken breast fillet
- 30 grams carrots (diced )
- 30 grams leeks (cut into 1/8 inch stalks )
- 50 grams zucchini (quartered)
- 1 teaspoon orange zest
- 1 teaspoon dried tarraggon
- In a skillet, heat oil then add onions and cook over medium heat for 3 minutes or until the onion is transluscent.
- Add the eggplant and cook for 4 minutes until the it begins to brown.
- Add the tomatoes, salt and pepper and. spiced whole wheat grits.
- Simmer for 10 minutes.
- Heat oven to 400 F.
- Cut parchment paper, big enough to enclose and seal the chicken.
- Sprinkle the chicken breast with salt and pepper.
- Combine the leeks, carrot, zuchinni, tarragon and orange zest.
- Spoon the vegetable mixture over the each chicken breast.
- Bake for 20-25 minutes on a baking in a baking pan to serve.
- Cut an across the top of each packet with scissors and tear to open.
