Pesto Rubbed Chicken Spring Vegetables in Parchment Packets en Papillote
Ingredients
- 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 ¼-inch thick
- 4 boneless, skinless chicken breasts (6 to 8 ounces each)
- ¼ cups pesto
- Kosher salt
- Freshly ground black pepper
- 1 orange, zested and juiced
- ⅓ 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
Instructions
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