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Friday: Dr. Oz, 3 Healthy Summer Smoothies & Sunny's Skinny Slow Cooker Chili

Chicken in a Paper Pocket

Serves 4


  • 4 boneless, skinless chicken breasts
  • Salt and pepper 
  • 1/2 pound baby fennel, thinly sliced
  • 12 really small baby potatoes
  • 1 pint cherry or grape tomatoes, halved 
  • 3/4 pound asparagus 
  • 3 large shallots, thinly sliced  
  • 3 cloves garlic, thinly sliced 
  • 2 tablespoons tarragon, chopped
  • 2 tablespoon fennel fronds, chopped
  • 3 tablespoons olive oil 
  • 2 tablespoon dry white wine
  • 8 slices lemon
  • 3 tablespoons tarragon  
  • 4 tablespoons butter 
  • 4 tablespoons butter, 1 pat per sack
  • 2 tablespoon parsley
  • Parchment paper

Preheat oven to 400°F.
Lightly pound the chicken breasts. Season both sides with salt and pepper.
In a bowl, combine baby fennel, baby potatoes, tomatoes, asparagus, shallots, garlic, tarragon, fennel fronds, olive oil, salt and pepper; toss to combine.
Cut 4 12x16” pieces of parchment paper (TIP: You can buy a package of pre-cut half-sheets from any restaurant supply store). Arrange about 1/4 of the vegetable mix in the center of each piece of parchment. Top with a chicken breast, a splash of wine, 2 slices of lemon, a tablespoon of butter and some parsley. Fold the packets by meeting the short ends at the middle and folding them over 1 inch. Then fold a few more turns and fold in the ends to make half-moon shaped packets (sacks).
Roast chicken 25-30 minutes and remove from oven. Serve packages on plates, open them carefully and slide contents away onto the plate. Discard the paper.