Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Jane Kirby
Recipe by Real Simple May 2002

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover potatoes in lightly salted water and bring to a boil. Reduce heat to a simmer and cook about 3 minutes or until tender-crisp; drain and set aside.

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  • Heat oven to 450° F. Cut parchment paper or aluminum foil into four 16-inch rounds. Fold each in half and then reopen. On half of each piece of parchment, place 1/4 of the green beans, tomatoes, scallions, chopped herbs, and blanched potatoes. Top each with 1/4 of the chicken tenders and season with salt and pepper. Sprinkle with the olive oil and vermouth, if using. Fold the top of the parchment over and seal tightly, making small, closely spaced folds along the edge.

  • Place on a baking sheet and cook 7 to 9 minutes or until the parchment browns. Serve each packet on a dinner plate; tear or cut them open at the table.

Nutrition Facts

calcium 57mg; 355 calories; calories from fat 0%; carbohydrates 12g; cholesterol 94mg; fat 18g; fiber 3g; iron 2mg; protein 37mg; saturated fat 3g; sodium 94mg.
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