Chicken in a Sack
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 12 ounces haricots verts
- 2 cups cherry tomatoes or grape tomatoes, halved
- 3 tablespoons olive oil
- 3 tablespoons fresh tarragon
- 3 cloves garlic, thinly sliced
- 3 large shallots, thinly sliced
- White wine
- 4 tablespoons butter
- 2 tablespoons fresh parsley leaves, chopped
Special equipment: Parchment paper
Preheat the oven to 400 degrees F.
Lightly pound the chicken breasts. Sprinkle both sides with salt and pepper.
Cut four 12-by-16-inch pieces of parchment paper (TIP buy pre-cut packaged half sheets from any restaurant supply store). Arrange one-quarter of the bean mixture in the center of each parchment, add a splash of white wine, and top with a chicken breast, 1 tablespoon of the butter and one-quarter of the chopped parsley. Meet the short ends at the middle and fold over 1 inch. Fold a few more turns, then fold in the ends to make half-moon shaped packets (sacks). Repeat for the remaining beans, pieces of chicken and parchment paper.
Roast the chicken 25 to 30 minutes and remove from the oven. Serve the chicken packets on plates, then open the parcels carefully and slide the contents out. Discard the paper before eating.
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse