Chicken in a Sack

by Rachael Ray Show Staff 9:00 AM, December 4, 2013


Aired December 4, 2013

Serves Serves 4

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