Chicken in a Sack

By á-4748

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 pint cherry or grape tomatoes, halved
• 3/4 pound haricots verts
• 3 large shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• 3 tablespoons tarragon
• Salt and pepper
• 4 tablespoons butter
• 2 tablespoons parsley, chopped
• Parchment paper

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 400°F.

Lightly pound the chicken breasts and season both sides with salt and pepper.

In a bowl, combine tomatoes, haricots verts, shallots, garlic, olive oil, tarragon, salt and pepper; toss to combine.

Cut 4 12x16 pieces of parchment paper (You can buy pre-cut packaged half sheets from any restaurant supply store).

Arrange about 1/4 of bean mixture in center of each parchment, top with a chicken breast and tablespoon of butter and some parsley.

Fold the paper’s short ends at middle, folding them over an inch then a few more turns and fold in ends to make half-moon shaped packets (sacks).

Roast chicken 25-30 minutes and remove from oven.

Serve on plates, open the parcels carefully and slide vegetables and chicken off the paper.

Discard the paper.

Serves 4