Chicken Baked in Parchment

Chicken Baked in Parchment
Jim Franco

Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

4
small red new potatoes, thinly sliced
10
green beans, cut into 1-inch pieces
3
medium tomatoes, seeded and diced
4
scallions, cut into 1/2-inch pieces
1/4
cup
chopped mixed fresh herbs (tarragon, basil, parsley, and chives)
1 1/2
pounds
chicken-breast tenders
kosher salt and black pepper
1/4
cup
olive oil
1/4
cup
dry vermouth (optional)

Directions

  1. Cover the potatoes in lightly salted water. Bring to a boil. Reduce heat to a simmer and cook for about 3 minutes or until tender-crisp. Drain and set aside.
  2. Heat oven to 450° F. Cut parchment paper or aluminum foil into four 16-inch rounds. Fold each in half and then reopen.
  3. On half of each round, place ¼ of the green beans, tomatoes, scallions, herbs, and blanched potatoes.
  4. Top each with ¼ of the chicken tenders and season with ¼ teaspoon each salt and pepper. Drizzle with the oil and vermouth.
  5. Fold over the top of the parchment. Seal tightly, making small, closely spaced folds along the edge.
  6. Place on a baking sheet and cook 8 to 10 minutes, until the chicken is cooked through. Place each packet on a plate. Tear or cut them open at the table.
Jane Kirby
April 2002

Nutritional Information

  • Per Serving
  • Calories 355
  • Calcium 57 mg
  • Carbohydrate 12 g
  • Cholesterol 94 mg
  • Fat 18 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 37 mg
  • Sat Fat 3 g
  • Sodium 94 mg
What does this mean? See Nutrition 101.