Chicken fillet in parchment in a pan

Chicken fillet in parchment in a pan


  1. Dijon mustard 1 tsp
  2. Soy sauce 3 tbsp
  3. Honey 1 tsp
  4. Garlic 1 clove
  5. Parsley a few twigs
  6. Chicken fillet 350 gr
  • Main Ingredients Chicken
  • Serving 2 servings


1. For marinade: grind parsley and garlic. Add soy sauce, honey and Dijon mustard. 2. Chicken fillet cut into 2-3 parts along. Hit with a hammer on both sides. 3. Lubricate chicken fillet with marinade on both sides. 4. Transfer to parchment, forming an envelope from parchment. Wrap the edges 3-4 times so that the envelope does not open. Let marinate for 10 minutes. Parchment must be taken in quality with a special coating, otherwise it will get wet and tear. 5. Fry the envelopes in a pan without oil on both sides for 3-4 minutes. Do not overdo the chicken, the slices are thin, cook quickly, otherwise the chicken will turn dry. 6. Allow 5-10 minutes to rest, so that all the juices inside dispersed. Serve with boiled rice or fresh vegetables and salad.