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Chicken in a Pouch

Dana Reinhardt
Prep time15 minutes
Cook time35 minutes
Average: 4.4 (9 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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avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)


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