Chicken in a Sack

Photo by Mary S.
Adapted from rachaelrayshow.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

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

Directions

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

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