Orange-Balsamic Chicken with Spinach
- Course: Main Dish
Reynolds Kitchens tip
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- 4 sheets (15x15-inches) Reynolds® Parchment Paper
- 6 to 8 cups spinach leaves
- 1 clove garlic, minced
- 2 teaspoons each salt and ground mustard
- 1 teaspoon pepper
- 4 boneless, skinless chicken breast halves (about 6 oz each)
- 1 large orange, washed and cut into 8 thin slices
- 2scallions, chopped
- 1/4 cup each olive oil, balsamic vinegar and fresh orange juice
PREHEAT oven to 400°F. Fold each sheet of Reynolds Parchment Paper in half; then open on counter.
PLACE 1 cup spinach leaves beside center crease on each sheet of parchment paper. MIX minced garlic, salt, ground mustard and pepper; sprinkle and rub on both sides of each chicken breast half. Place chicken breast on spinach leaves.
TOP each chicken breast with 2 orange slices and ¼ of scallions. MIX olive oil, vinegar, and orange juice: spoon evenly over chicken.
FOLD other half of parchment paper over ingredients. Starting at top corner crease, crimp and twist edges of parchment sheets together to seal packet. Repeat to make four packets. Arrange packets in a single layer on large (21x17x1-inch) baking pan so that packets don’t hang over rim and touch oven racks or walls.
BAKE 20 to 25 minutes or until chicken reaches 170°F on a meat thermometer.
To serve, slide packet onto serving plate using oven mitts. OPEN packet carefully by cutting top with a sharp knife, allowing steam to escape.
If using a medium size (10x15x1-inch) baking pan, place two packets on pan so that packets don’t hang over rim and touch oven racks or walls. You can bake two pans at once by placing both racks in center of oven and placing one pan on each rack. Check packets on each pan for doneness; add 2 to 3 minutes cook time, if needed.
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