The main course for a protein rich meal shared by Michelle at the South Arm Women Community Kitchen was Chicken in a Sack.
This is an easy dish to clean up and you will never over-cooked the chicken breast as the chicken is steamed in the sack.
4 boneless, skinless chicken breasts
salt and pepper
12 ounces green beans (a,k.a haricots verts)
2 cups cherry tomatoes or grape tomatoes, halved
3 tablespoons olive oil
3 tablespoons fresh tarragon (we omitted this)
3 cloves garlic, thinly sliced
3 large shallots, thinly sliced
white wine (we omitted this)
4 tablespoons butter
2 tablespoons fresh parsley leaves, chopped
Source: Rachel Ray
If you like this recipe, click here for similar recipe with fish.
Preheat the oven to 400 degrees F.
Lightly pound the chicken breasts.
Sprinkle both sides with salt and pepper.
In a bowl, combine the green beans, tomatoes, olive oil, tarragon, garlic, shallots and some salt and pepper. Toss to combine.
Cut four 12-by-12-inch pieces of parchment paper.Arrange one-quarter of the bean mixture in the center of each parchment, add a splash of white wine (if using).
Top with a chicken breast, 1 tablespoon of the butter and one-quarter of the chopped parsley.
Fold the parchment into a triangle and starting with one end, make folds overlapping one another to make half-moon shaped packets (sacks), ensuring the ends are tightly secured.
Here is how the sack should look like.
Repeat for the remaining sacks.Roast the chicken 25 to 30 minutes, ensuring the juice runs clear and remove from the oven.Serve the chicken packets on plates, then open the parcels carefully and slide the contents out and discard the paper before eating or you can eat right out of the packet and save some dish washing chores.