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Chicken Baked in Parchment

Chicken Baked in Parchment
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2002

Nutritional Information

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

Quick Tip

2008 Main Street Sauvignon Blanc
If you don’t have vermouth, substitute a dry white wine, such as Sauvignon Blanc.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.