Chicken and Summer Vegetables en Papillote

By á-178060

Ingredients

• Ingredients:
• s.
• 1 1 1 cup corn kernels
• 1 1 1 cup halved cherry tomatoes
• 5 5 5 oz. green beans, trimmed and halved crosswise
• 2 2 2 Tbs. finely chopped shallot
• 1 1 1 Tbs. olive oil
• 2 2 2 Tbs. chopped fresh flat-leaf parsley
• 1 1/2 1 1/2 1/2 tsp. chopped fresh tarragon
• to salt and freshly ground pepper, to taste
• 2 2 4 to 6 chicken breast halves, each 4 to 6 oz.,
• 1/2 1/2 inch thick
• 1 1 1 Tbs. unsalted butter, cut into cubes (optional)

Details

Servings 2
Adapted from williams-sonoma.com

Preparation

Step 1

In a bowl, toss together the corn, tomatoes, green beans, shallot, olive oil, 4 tsp. of the parsley and the tarragon. Season with salt and pepper.

Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a chicken breast. Season the chicken with salt and pepper, sprinkle with the remaining 2 tsp. parsley and dot with the butter.

Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.

Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 450°F according to the manufacturer’s instructions. Steam until the chicken is cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the chicken and vegetables immediately.