Baked Chicken Fillet with Cheese and Pineapple in Parchment Paper

This unique recipe combines succulent chicken with a tropical twist, creating a perfect harmony of savory and sweet flavors. Baking in parchment paper (en papillote) locks in moisture and flavors, resulting in perfectly tender chicken every time.

Time Requirements

• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

For the Chicken

• 4 large chicken breast fillets (about 6-7 oz/170-200g each)
• 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5g) salt
• ½ teaspoon (2.5g) black pepper
• ½ teaspoon (2.5g) paprika

For the Filling/Topping

• 3-4 tablespoons (45-60g) mayonnaise
• 1 ounce (30g) fresh dill, finely chopped
• 8.8 ounces (250g) cheese, grated (Gouda or Mozzarella work well)
• 10.5 ounces (300g) canned pineapple, drained and chopped
• 1 medium tomato, thinly sliced
• Additional salt and pepper to taste

Additional Items

• Parchment paper (4 sheets, 15×15 inches each)
• Cooking spray or extra oil for parchment

Instructions

Preparation

1. Preheat oven to 375°F (190°C).
2. Cut 4 large squares of parchment paper.
3. Pat chicken fillets dry with paper towels.

Season the Chicken

1. Make a deep pocket in each chicken fillet (butterfly cut without separating).
2. Season both inside and outside with salt, pepper, and paprika.
3. Brush all sides with vegetable oil.

Prepare the Filling

1. In a small bowl, combine mayonnaise with chopped dill.
2. Drain pineapple chunks well and chop into smaller pieces.
3. Slice tomato thinly.
4. Have grated cheese ready in a separate bowl.

Assembly

1. Place each chicken fillet on its own piece of parchment paper.
2. Open the pocket in each fillet.
3. Spread dill-mayonnaise mixture inside each pocket.
4. Add chopped pineapple pieces.
5. Layer with tomato slices.
6. Close the pocket gently.
7. Top each closed fillet with generous amount of grated cheese.

Wrapping

1. Fold parchment paper over chicken.
2. Twist ends tightly like a candy wrapper.
3. Ensure packets are sealed well.
4. Place on baking sheet with twisted ends tucked under.

Baking

1. Place baking sheet in preheated oven.
2. Bake for 25-30 minutes.
3. Let rest 5 minutes before opening packets.

Storage and Reheating

• Store leftovers in airtight container up to 2 days.
• Reheat in oven at 350°F (175°C) for 10-15 minutes.
• Not recommended for freezing due to dairy content.

Recipe Variations

• Use different cheese combinations
• Swap pineapple for peaches or mangoes
• Add fresh herbs like basil or parsley
• Include different vegetables like spinach
• Try different seasonings like Italian herbs or Cajun spice

Nutrition Information

Per Serving (1 stuffed chicken breast):

• Calories: 450
• Protein: 39g
• Carbohydrates: 12g
• Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 120mg
• Sodium: 780mg
• Fiber: 1g
• Calcium: 25% DV
• Iron: 10% DV

Chef’s Tips

• Choose chicken breasts of similar size for even cooking
• Don’t overstuff the pockets
• Ensure parchment packets are sealed well
• Let rest before opening to keep juices inside
• Check internal temperature reaches 165°F (74°C)
• Pat pineapple dry to prevent excess liquid
• Use pre-grated cheese for convenience

This unique combination of chicken, cheese, and pineapple creates a delightfully unexpected flavor profile. The parchment paper method ensures the chicken stays moist while cooking in its own juices, infusing it with the flavors of the filling. Perfect for a special dinner or when you want to impress guests with something different yet approachable.