Jim Franco
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 4

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

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