- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

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


  1. Pre-heat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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).
  5. 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.