Prep the chicken by placing it shiny-side-up on a cutting board. Slide the board to the edge of the counter, slide the chicken to the edge of the board. Place one palm firmly on the top of the chicken and lift your fingers out of the way. Using a sharp, non-serrated knife, slice the chicken in half so you have two flat fillets. Your goal is to make two thin cutlets.
Prep the “papillote” or foil envelope by placing a 6-10″ piece of parchment paper on top of an 18″ piece of foil. Sizes are approximate and just to give people a sense of scale. Parchment is used because it is sturdy and the food will not stick to it; foil is used because it will hold the shape you make it in but it is too fragile to use on its own.
Slice the lemon in to thin rounds and arrange on the parchment so they overlap just a bit. Place half of the herbs on top of the lemons, and place the chicken pieces side by side so they don’t overlap. Add salt and pepper, and then the remaining herbs. Add the wine if using, and oil.
Take the two longer sides of the foil and fold them in, rolling a couple of times until it lies flat on top of the chicken. Roll in the two open sides.
At this point the chicken can be stored in the fridge or a cooler for a few hours or it can be cooked right away.
BBQ grilling: Place on a hot grill for about 10-15 minutes.
Oven baking: Put in a 375 °F oven for 10-15 minutes.
To check for doneness open the packet (a clean fork will do) and pull the chicken apart.
The meat will be pale in color because of the cooking method.
You can skip some or all of the herbs as desired. If the lemon tastes harsh a dash of salt will temper the flavor. If you don’t have an oil spray you can use, and don’t own a fill-your-own oil sprayer, drizzle very lightly with oil.
This recipe has the advantage that the food does not touch the grill.