Martha Stewart Living, April 2015

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.

    Advertisement
  • Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.

  • Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.

Advertisement

Reviews

Advertisement