Papillote means"Parchment" in French and is pronounced Pah-pee-yot. It is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper but other materials such as aluminium foil may be used. The parcel holds in moisture to steam the food.
The moisture may be from the food itself or from added source like water, wine or stock.
This method is often used to cook fish and also poultry. Good choice of herbs, seasoning and spices will further enhance the taste.
The Chinese use this method for medicinal herbed chicken. I'd like to try this on pasta marinara. Here's a video link to show how it works.
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