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
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