Pesto-Rubbed Chicken & Spring Vegetables In Parchment Packets (En Papillote)

• 3 cups cooked wild rice or brown basmati rice
• 1 bunch thick asparagus, trimmed and halved crosswise
• 1 medium fennel bulb, trimmed, cored, and sliced 1/4-inch thick
• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• 1/4 cups pesto
• Kosher salt
• Freshly ground black pepper
• 1 orange, zested and juiced
• 1/3 cups olive oil
• 1 tablespoon Dijon mustard
• 1 small shallot, minced
• 4 medium radishes, trimmed and thinly sliced
• 1 bunch watercress, leaves and tender stems

1. Heat the oven to 425u0b0 F. Cut out four 15-inch parchment circles and fold each in half. Open the circles and divide the rice equally between them, mounding it next to the crease on one half. Top with 1/4 each of the asparagus and fennel. Season lightly with salt and pepper.
2. Toss chicken with pesto to coat and season generously with salt and pepper. Place on top of the rice and vegetables and sprinkle with the orange zest, about 1 teaspoon per parchment packet.
3. Whisk 3 tablespoons orange juice with the olive oil, Dijon, shallot, and salt and pepper to taste. Drizzle 2 tablespoons over each packet of chicken, vegetables, and rice.
4. Fold the top half of each parchment circle over the filling to form a semicircle. Working from one end, begin tightly folding and crimping the edges together to form a seal.
5. Place the parchment packets on a rimmed baking sheet. Bake until browned and puffed, and an instant-read thermometer inserted into the chicken breast (through the parchment) reads 160u0b0F, 20 to 25 minutes.
6. Meanwhile, just before the parchment packets are removed from the oven, toss the radishes and watercress with the remaining vinaigrette and season lightly with salt and pepper. Transfer each parchment packet to a plate and make an "X"-shaped slit in the top with a paring knife or kitchen shears, being careful of escaping steam. Fold back the parchment and top each chicken breast with the radishes and watercress. Serve immediately.

rice, thick asparagus, fennel bulb, chicken breasts, ubc, kosher salt, freshly ground black pepper, orange, olive oil, mustard, shallot, radishes

Taken from food52.com/recipes/76129-pesto-rubbed-chicken-spring-vegetables-in-parchment-packets-en-papillote (may not work)