Chicken breasts with green beans baked in parchment

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 350 g green beans
• 2 cups halved cherry or grape tomatoes
• 3 tbsp. l. olive oil
• 3 tablespoons fresh tarragon
• 3 cloves of garlic, sliced
• 3 large shallots, thinly sliced
• White wine
• 4 tbsp (60 g) butter
• 2 tablespoons finely chopped fresh parsley leaves
• Additional equipment: parchment paper

Preparation:

1. Preheat oven to 200C.
2. Lightly pound the chicken breasts. Season both sides with salt and pepper.
3. In a bowl, combine green beans, tomatoes, olive oil, tarragon, garlic, shallots, and season with a little salt and pepper. Stir.
4. Cut four 12-16 inch (30-40 cm) pieces of parchment paper. Place a quarter of the beans in the center of each parchment rectangle, drizzle with white wine, and top with a chicken breast, 1 tablespoon (15 g) of butter, and a quarter of the chopped parsley. Bring the short ends together in the middle and fold them over by 1 inch (2.5 cm). Fold them over a few more times, then bring the ends together to form semicircular "pouches." Repeat with the remaining beans, chicken pieces, and parchment.
5. Bake the chicken breasts for 25-30 minutes, then remove from the oven. Place the pouches on plates, carefully unwrap each portion, and remove the contents. Discard the paper before serving.