• 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

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