Chicken and Summer Vegetables en Papillote
This quick-cooking dish combines chicken with a trio of favorite summer vegetables: fresh corn, cherry tomatoes and green beans. The recipe was developed for a Cuisinart steam oven. To use a conventional oven, prepare the parchment packets as directed below and place on a baking sheet. Bake in a preheated 400°F oven until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
Ingredients
- 1 cup corn kernels
- 1 cup halved cherry tomatoes
- 5 oz. green beans, trimmed and halved crosswise
- 2 Tbs. finely chopped shallot
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 1/2 tsp. chopped fresh tarragon
- Kosher salt and freshly ground pepper, to taste
- 2 boneless, skinless chicken breast halves, each 4 to 6 oz.,
pounded 1/2 inch thick - 1 Tbs. unsalted butter, cut into cubes (optional)
Directions
In a bowl, toss together the corn, tomatoes, green beans, shallot, olive oil, 4 tsp. of the parsley and the tarragon. Season with salt and pepper.
Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a chicken breast. Season the chicken with salt and pepper, sprinkle with the remaining 2 tsp. parsley and dot with the butter.
Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 450°F according to the manufacturer’s instructions. Steam until the chicken is cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the chicken and vegetables immediately. Serves 2.
Williams-Sonoma Kitchen