46-ounce boneless, skinless chicken breasts or thighs (If I were you, I’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
8shiitake mushroomsthinly sliced
2large shallotsthinly sliced
Set the oven to 450°F with the rack in the middle position. 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. You know—like this:
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. Then, place a piece of chicken atop each pile of bok choy.
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. Repeat steps for the three remaining chicken packets.
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!
Feel free to substitute whatever veggies are in season in place of the bok choy!