Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 lb Boneless fish fillets 2 Sprigs of thyme
-or 1 tb Fresh lemon juice
2 Boneless split chicken Large piece of parchment
-breasts -paper cut into a heart
2 tb Dry white wine -shape

Crease the heart shaped piece of parchment paper down the middle.
place it on a cookie sheet. place fish or chicken in one layer on one
half of the heart leaving a 2" border. Place thyme on top of the fish
or chicken and splash with wine and lemon juice.

Fold the other half of the heart over the fish. Starting at inner top
of the heart turn and fold (at 2" intervals) working your way down to
the bottom of the heart. At this point you simply twist the parchment
so that it stays crimped shut (it will.)

Place the cookie sheet in a 400 degree F. preheated oven for about 8
to 10 minutes for fish (depending on the thickness of the fillets) or
about 15 to 20 minutes for chicken (again depending on the size. When
the parchment has swollen like a balloon and is scorched a light
brown the meat is done. Remove and cut open the papillote (avoiding
steam) and enjoy.

Mary Riemerman
Submitted By MARY RIEMERMAN On 04-25-95

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