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Chicken in a Sack
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 4 | boneless, skinless chicken breasts, ( can do two breasts, two tbsp of oil and half the recipe. |
| Salt | |
| 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 | |
| pepper | |
| 4 tablespoons | butter |
| 2 tablespoons | parsley, chopped |
| Parchment paper |
PREPARATION
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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