Jean-Georges' Chicken Breasts in Foil

By • November 30, 2014 0 Comments

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Jean-Georges' Chicken Breasts in Foil

Author Notes: This recipe is adapted from "Simple to Spectacular" by Jean-Georges Vongerichten & Mark Bittman. I've copied his technique for cooking chicken in a foil packets on the stove, but changed the ingredients inside. Feel free to experiment with adding anything you have on hand into the packet. You could substitute any quick cooking green -- like spinach or chard -- in for the cabbage. Also try adding lemon or orange instead of vinegar, herbs in place of the celery leaves or spices in place of the mustard.

Eleanor Bohn


Serves 2


  • 2 tablespoons olive oil
  • 1-2 cups cabbage, roughly chopped
  • 8-12 celery leaves
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon whole-grain mustard
  • salt and freshly ground pepper
  • splashes sherry vinegar
  • 2 tablespoons bean broth (or any broth you have on hand)
  • 1/2 teaspoon honey


  • .
  1. Rip off two sheets of aluminum foil -- each about 18 inches square -- and stack them on top of each other.
  2. Using 1 tablespoon of the olive oil, grease a patch in the center of the foil big enough to hold the two chicken breasts.
  3. Make a bed of the cabbage and celery leaves on top of the oil.
  4. Spread the mustard evenly on one side of each of the chicken breasts and then place the mustard side down on top of the cabbage and celery leaves.
  5. Salt and pepper the chicken, then drizzle the sherry vinegar, honey and broth over the top.
  6. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible. Seal the package very tightly but leave plenty of room around the chicken.
  7. Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil and pour out all but a film. Put the package in the skillet; it will sizzle. About two minutes later, the package will expand like a balloon; be careful of escaping steam. Cook for 5 minutes longer from that point.
  8. Remove the package from the heat, again being careful of the steam. Slice it open down the middle with a sharp knife and spoon out the greens and chicken onto plate, pouring the sauce on top.

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