En papillote (pä'pē-yōt; French for “cooked and served in paper”) is an easy and healthy way to create a meal infused with flavor and virtually no cleanup.
TEAR off four 15-inch sheets of Reynolds® Parchment Paper. Fold each parchment sheet in half and crease it in the center. Unfold. Place ingredients on one-half of each sheet near the crease.
FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal.
TIP: Place a metal paper clip on the twist to ensure that the packet stays sealed. Be careful when removing from oven. The paper clip will be hot.
BAKE parchment packets on a large cookie sheet in preheated oven, not to exceed 420°F. Serve on individual plates. Carefully cut an "X" in the top of each packet to allow steam to escape.
