Chicken in a Sack

Chicken, veggies and herbs in a butter wine sauce are roasted in a parchment sack, yielding a low-cal, delicious meal.


  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • 3/4 pound haricots verts
  • 3 large shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • 3 tablespoons tarragon
  • Salt and pepper
  • 4 tablespoons butter
  • 2 tablespoons parsley, chopped
  • Parchment paper


Pre-heat the oven to 400°F.

Lightly pound the chicken breasts and season both sides with salt and pepper.

In a bowl, combine the tomatoes, haricots verts, shallots, garlic, olive oil, tarragon, salt and pepper; toss to combine.

Cut four 12-inch x 16-inch pieces of parchment paper (you can buy pre-cut packaged half sheets from any restaurant supply store).

Arrange about a quarter of the bean mixture in the center of each parchment, top with a chicken breast and tablespoon of butter and some parsley.

Fold the papers’ short ends at the middle, folding them over an inch, then a few more turns; fold in the ends to make half-moon shaped packets (sacks). Roast the chicken for 25-30 minutes and remove from the oven.

Place on plates. Open the parcels carefully and slide the vegetables and chicken off the paper. Discard the paper.

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