Rating: 3 stars
25 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 12
  • 1 star values: 0
  • 25 Ratings
Jane Kirby


Credit: Jim Franco

Recipe Summary test

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Heat oven to 450° F. Cut parchment paper or aluminum foil into four 16-inch rounds. Fold each in half and then reopen.

  • On half of each round, place ¼ of the green beans, tomatoes, scallions, herbs, and blanched potatoes.

  • Top each with ¼ of the chicken tenders and season with ¼ teaspoon each salt and pepper. Drizzle with the oil and vermouth.

  • Fold over the top of the parchment. Seal tightly, making small, closely spaced folds along the edge.

  • 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.

Nutrition Facts

calcium 57mg; 355 calories; carbohydrates 12g; cholesterol 94mg; fat 18g; fiber 3g; iron 2mg; protein 37mg; saturated fat 3g; sodium 94mg.