Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Preheat oven to 400F
- 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
