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These tasty packets are wonderful for a quiet family dinner or a special occasion.
Preheat oven to 350 degrees.
Wash chicken well, pat dry. Cut breast into 3 to 4 smaller pieces. Season chicken with seasoned salt and black pepper.
(You can skip the following step but I tend to be weird about raw chicken.) Heat a skillet with some oil and quickly brown the chicken on both sides, just to give it some color. Set chicken aside on a plate for later assembly.
Slice parsnips, carrots and leeks in to 3 to 4-inch sticks. You want the veggies to be about the same size for even cooking. Don’t use the tough, dark green parts of the leeks.
Combine butter and tarragon in a small bowl. Mix well.
To assemble, place one cut up chicken breast (cut into 3 to 4 pieces) on the foil. Top with a small dollop of tarragon butter. Add parsnips, carrots and leeks and again top with a dollop of tarragon butter. Seal foil so you have packets.
Repeat until chicken and veggies are used up. Place packets on a baking sheets and bake for about 45 minutes until chicken is cooked through.
I serve the packets right on the plate with some orzo or rice. Enjoy!
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