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Chicken in a Paper Pocket

Chicken in a Paper Pocket


  • 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