4 (6-ounce) boneless, skinless chicken breasts or thighs
8 shiitake mushrooms, thinly sliced
2 large shallots, thinly sliced
Directions
For the sauce:
Combine all of the ingredients in a small jar.
Cover it tightly with a lid, and shake well to incorporate before using.
This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to
shake well again before using it!
For the Chicken:
Set the oven to 450°F with the rack in the middle, and make All-Purpose Stir-Fry Sauce if you don’t have any. It’ll take less than 5 minutes.
Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts.
Unfold the paper hearts and lay them flat. Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
Salt and pepper the chicken, too. Than, place a piece of chicken atop each pile of bok choy.
Top with mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well.
Place the parchment packets on a rimmed baking sheet.
Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked.
The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
As soon as the packets are out of the oven, carefully cut them open. Serve immediately.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/nom-nom-paleos-ready-or-not-cookbook-review/