- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 pound baby fennel, thinly sliced
- 12 really small baby potatoes
- 1 pint cherry tomatoes or grape tomatoes, halved
- 3/4 pound asparagus
- 3 large shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 tablespoons tarragon, chopped
- 2 tablespoon fennel fronds, chopped
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- 8 slices lemon
- 3 tablespoons tarragon
- 4 tablespoons butter
- 4 tablespoons butter (1 pat per sack)
- 2 tablespoons parsley
- Parchment paper
Pre-heat the oven to 400°F.
Lightly pound the chicken breasts. Season both sides with salt and pepper. In a bowl, combine the baby fennel, baby potatoes, tomatoes, asparagus, shallots, garlic, tarragon, fennel fronds, olive oil, salt and pepper; toss to combine.
Cut four 12-inch x 16-inch pieces of parchment paper (Tip: You can buy a package of pre-cut half-sheets from restaurant supply stores). Arrange a quarter of the vegetable mix in the center of each piece of parchment.
Top with a chicken breast, a splash of wine, 2 slices of lemon, a tablespoon of butter and some parsley. Fold the packets by meeting the short ends at the middle and folding them over 1 inch. Then fold a few more turns and fold in the ends to make half-moon shaped packets (sacks).
Roast the chicken for 25-30 minutes, then remove from the oven. Serve the packages on plates: open them carefully and slide the contents away onto the plate. Discard the paper.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.