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Chicken in a Pouch

Dana Reinhardt
Prep time15 minutes
Cook time35 minutes
Average: 4.3 (13 votes)Your rating: None

A classic French method for cooking fish or chicken. The chicken steams in a pouch with Maestro™ peppers and Concerto™ tomatoes, creating its own sauce.

  • 4 6 oz. boneless, skinless chicken breasts
  • 1 tsp. kosher salt
  • pinch chilli flakes
  • ¼ tsp. garlic powder
  • 1 Maestro™ Sweet Bell Pepper, seeded and thinly sliced
  • 1 cup Concerto™ Grape Tomatoes
  • 2 Tbsp. whipping cream
  • 1 tsp. Dijon mustard
  • 2 Tbsp. chicken stock
  • 4 Tbsp. butter
  • 2 Tbsp. Italian parsley, chopped


  1. Preheat oven to 400ºF.
  2. Arrange 4 - 14 inch pieces of tinfoil on a work surface.
  3. Season each chicken breast with salt, chili flakes and garlic powder.
  4. In a small bowl, whisk together whipping cream, Dijon and chicken stock.
  5. Place one chicken breast in the middle of each piece of tinfoil. Top with 1 Tbsp. of butter, a quarter of Maestro™ pepper and Concerto™ tomatoes and sprinkle with Italian parsley.
  6. Fold the sides of the foil up around the chicken breasts, making a sort of square bowl and pour Dijon mixture into each pouch.
  7. Seal pouches and place on a baking sheet in the oven. Steam for 35 minutes.
  8. Open pouches carefully (steam can be very hot). Place chicken breast and vegetables on a plate. Top with sauce and serve.


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