Chicken Baked in Parchment

Photo by Jim Franco
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 355 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 94 mg
    • Protein 37 mg
    • Carbohydrate 12 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 57 mg


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


  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.