Chicken in a Pouch

Difficulty: Simple
Time: 50 minutes
Serves: 4

  • 4 6 oz. boneless, skinless chicken breasts
  • 1 tsp Kosher salt
  • pinch chilli flakes
  • ¼ tsp garlic powder
  • 1 tbsp butter
  • 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 fresh Italian parsley, chopped

A classic French method for cooking fish or chicken. The chicken steams in a pouch with Maestro® Sweet Bell Peppers and Concerto®  Grape Tomatoes, creating its own succulent sauce.


  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 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.