Chicken breasts with green beans baked in parchment
Votes: 3
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rachel Ray's Parchment-Baked Chicken Breasts with Green Beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 350 g green beans
- 2 cups halved cherry or grape tomatoes
- 3 tbsp. l. olive oil
- 3 tablespoons fresh tarragon
- 3 cloves of garlic, sliced
- 3 large shallots, thinly sliced
- White wine
- 4 tbsp (60 g) butter
- 2 tablespoons finely chopped fresh parsley leaves
- Additional equipment: parchment paper
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Cooking the dish according to the recipe:
- Preheat oven to 200C.
- Lightly pound the chicken breasts. Season both sides with salt and pepper.
- In a bowl, combine green beans, tomatoes, olive oil, tarragon, garlic, shallots, and season with a little salt and pepper. Stir.
- Cut four 12-16 inch (30-40 cm) pieces of parchment paper. Place a quarter of the beans in the center of each parchment rectangle, drizzle with white wine, and top with a chicken breast, 1 tablespoon (15 g) of butter, and a quarter of the chopped parsley. Bring the short ends together in the middle and fold them over by 1 inch (2.5 cm). Fold them over a few more times, then bring the ends together to form semicircular "pouches." Repeat with the remaining beans, chicken pieces, and parchment.
- Bake the chicken breasts for 25-30 minutes, then remove from the oven. Place the pouches on plates, carefully unwrap each portion, and remove the contents. Discard the paper before serving.
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