Chicken in a Pouch

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

• 4 6 oz. boneless, skinless chicken breasts
• 1 tsp. kosher salt
• pinch chilli flakes
• ¼ tsp. garlic powder
• 1 sweet bell pepper, seeded and thinly sliced
• 1 cup 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 pepper and 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.