Chicken Cutlets en Papillote with Grated Vegetables

Last night was the first time we tried "poaching" chicken in parchment packets in the oven. John was skeptical at first. But, after tasting the long-cooked but still moist and flavorful meat, he vowed to "always trust the Bittman." The recipe below is based on the one in the first How to Cook Everything, but halved; where we varied, the original is in parentheses. Next time, I'll try using even more vegetables (and a larger variety thereof) - they cooked down to next to nothing, but were very flavorful. All in all, a satisfying autumn dinner (with scallion-topped couscous as the starch).

• 2 boneless, skinless chicken cutlets
• skipped the slices of ripe tomato
• 1-1/2 cups grated vegetables (original: 1 cup, though we'll want to use even more - this time, the veg were squash and onions)
• 2 sprigs marjoram (original: 6 fresh tarragon leaves)
  
• about 1 tbsp. olive oil
• a few drops of balsamic vinegar

Preheat the oven to 450 degrees.

Grate the vegetables.

Tear off a 1-1/2 to 2 foot square piece of aluminum foil or parchment paper (we were lazy and wrapped both breasts in one packet).

Place the cutlets on the foil/paper. Top with vegetables, then drizzle with oil and vinegar.

Seal the packages. Place them in a large baking dish and bake for about 20 minutes (took us more like 45 minutes); the chicken will be white and tender when done.

Serve.