Chicken in a Pocket

• 6 (4 ounce) chicken breast fillets
• 20 cherry tomatoes, cut in half
• 4 ounces chanterelle mushrooms
• 4 ounces shiitake mushrooms
• 2 garlic cloves, pressed
• 2 shallots, finely chopped
• 4 ounces creme fraiche
• 1 glass white wine
• 1 sprig fresh rosemary, needles chopped, stem discarded
• salt and pepper

1. Preheat oven to 400F.
2. Clean the mushrooms, mix with the shallots and the garlic.
3. In another bowl, mix the wine, tomatoes, creme fraiche, rosemary, and tomatoes together, salt and pepper to taste.
4. Split the mushroom, garlic, shallot mixture into six tinfoil squares.
5. (10 inches x 10 inches or so each).
6. Add one filet to each square.
7. Top each filet with equal portions of marinade and drizzle a bit of olive oil on each.
8. Seal tightly, and bake for about 30 minutes, depending on the size of the filets.
9. Small ones could be done in 25.
10. ENJOY!
11. * I used white button mushrooms because I couldn't find the others, and it was still really fantastic.

chicken, tomatoes, chanterelle mushrooms, shiitake mushrooms, garlic, shallots, creme fraiche, glass white wine, rosemary, salt

Taken from www.food.com/recipe/chicken-in-a-pocket-226995 (may not work)