Chicken breasts with green beans baked in parchment Rachel Ray’s Prescription. Share With Friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless and skinless chicken breasts
- Salt and pepper
- 350 g of green beans
- 2 tbsp. halved cherry tomatoes or grape tomato
- 3 tbsp. l olive oil
- 3 tbsp. l fresh tarragon
- 3 sliced garlic cloves
- 3 thinly chopped large shallots
- White wine
- 4 tbsp. l (60 gr.) Butter
- 2 tbsp. l finely chopped fresh parsley leaves
- Extras: parchment paper
Recipes with similar ingredients: chicken breasts, beans green, cherry tomatoes, tarragon, garlic, shallots, white wine, parsley
Recipe preparation:
- Heat the oven to 200C.
- Lightly beat off the chicken breasts. Sprinkle salt on both sides and pepper.
- In a bowl, mix green beans, tomatoes, olive oil, tarragon, garlic, shallots, add a little salt and pepper. Shuffle.
- Cut four pieces of parchment paper measuring 30-40 cm. Put the fourth part of the beans in the center of each parchment rectangle, sprinkle with white wine and place chicken on top breast, put 1 tbsp. l (15 gr.) Butter and one a quarter of chopped parsley. Connect the short ends to middle and bend 2.5 cm. Fold a few more times, then connect the ends to make semicircular “bags”. Repeat same with remaining beans, pieces of chicken and parchment paper.
- Bake chicken breasts for 25-30 minutes, then remove from oven. Put the bags on plates, carefully unfold each serving and slide the contents. Throw away the paper before use.
