Chicken in a Pouch – We Heart Local BC

Chicken in a Pouch

Chicken In A Pouch

Dana Reinhardt, via Windset Farms

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
  • ¬ľ 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¬†400¬ļF.
  2. Arrange 4 Р14 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.

For more recipes, visit

Leave a Reply