- 2 boneless, skinless chicken breasts
- ½ lb asparagus, woody ends trimmed and cut into 3-in pieces
- 1 red bell pepper, seeds removed and cut into thin strips
- ½ lb carrots, halved and cut into thin matchsticks
- Kosher salt and freshly ground pepper
- 4 tbsp extra virgin olive oil
- 1 lemon, thinly sliced
- 4 sprigs fresh tarragon
Preheat oven to 375˚F.
Cut each chicken breast lengthwise to make two long tenders.
To assemble the parchment pouches, lay 4 sheets of parchment paper, about 12-inches long, onto a work surface. Working one pouch at a time, fold the parchment in half lengthwise and make a crease. Open parchment and place a quarter of the asparagus and red pepper slices in a pile on the side of the crease closest to you, leaving 1-inch gap between the creased fold and the ingredients.
Season vegetables with salt and pepper and lay one chicken tender over the vegetables. Drizzle chicken with olive oil and season with salt and pepper. Place a lemon slice over each chicken and top each with a sprig of fresh tarragon. Repeat with remaining ingredients.
Seal by folding the parchment over along the creased edge. Starting at one end fold and crease the paper edges over, in small increments, as you move to the other end. Place the sealed pouches onto sheet pan and bake for 20-25 minutes.
Transfer the parchment pouches to serving plates and cut open the center of the parchment, peeling back the paper to reveal the entrée.
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