The last en papillote we made for French Fridays was baby bok choy, sugar snaps, and garlic which I loved so I was looking forward to trying the same technique with chicken. The prep for curried chicken, peppers and peas (page 221) could not have been easier. Place cut up chicken breasts, sliced red onion, diced red bell pepper and peas into a bowl add olive oil, curry powder, salt and pepper. Divide into foil packages and cook.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. The recipe was published and you can find it here.