Ginger-Scallion Chicken in Parchment

Most people I know are just beginning a spring cleanse of some sort. Although this season seems to push us all towards cleaning up our eating habits, the people I talk to all seem to be doing it for different reasons. One friend just weaned her baby and wants to experiment with her diet, another recently returned from a warm vacation full of sugary drinks, and a third has watched her diet suffer due to family stress. For me, I just feel gross and want to feel better (those samosas yesterday didn’t help). Nick and I are starting the Whole 30 next week and despite not really knowing what it is (okay, I know the basics but need to research all the details) I am really excited to dive in.

This pretty chicken dinner fits into most programs, maybe with a few tweaks, was yummy, and is something I’ll make again. We ate it with rice but a big skillet of garlicky greens would be even better.

Ginger-Scallion Chicken Breasts in Parchment

Serves 4: From

1/3 cup dried shiitake mushrooms

1 cup boiling water

1/4 cup tamari

1/2 teaspoon toasted sesame oil

1/4 cup rice vinegar

2 teaspoons honey

1 piece (4 inches) peeled fresh ginger: 3 inches finely grated; the remainder sliced

4 scallions, white and light-green parts only, finely chopped; plus more, julienned, for garnish

2 whole boneless, skinless chicken breasts

1. Preheat oven to 400F. Soak mushrooms in the boiling water until soft, about 15 minutes. Lift mushrooms with a slotted spoon or a sieve; thinly slice mushrooms.

2. Stir together tamari, sesame oil, vinegar, honey, and sliced ginger in a baking dish. Stir together chopped scallions and grated ginger in a bowl.

3. Cut chicken in half lengthwise to make 4 pieces total. Make a slit in one side of each piece to create a pocket, leaving other side intact. Spoon scallion-ginger mixture into each piece, dividing evenly. Transfer chicken to baking dish with tamari mixture. Marinate at room temperature, turning halfway through, 20 minutes.

4. Cut four 12-by-17 -inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Arrange a chicken piece on one side of crease of each parchment rectangle; top with mushrooms and sauce. Fold parchment over ingredients, creating half-moon shape. Make small overlapping pleats to seal open sides. Cook on 2 rimmed baking sheets 10 minutes (chicken’s internal temperature should be 165 F). Open packets, garnish with julienned scallions, and serve immediately.