Preparation

• 烤箱的上三分之一和下三分之一的位置架并将烤箱加热至375°F。同时，准备箔包。从四个12×20英寸常规或重型箔开始。将它们折成两半以制作12×10英寸的矩形。
• 用盐和辣椒彻底拍打鸡胸肉和季节。加热1汤匙。橄榄油和1汤匙。在12英寸的煎锅中的黄油在中高温下。当黄油停止发泡时，加入鸡肉并煮至两侧褐色，每侧3至4分钟。转移到板块。将平底锅返回热量，加入苦艾酒，用木勺从平底锅的底部刮擦任何棕色位，然后煮至减少到约2汤匙。立即从热量中取出并放在一边。
• 安排箔表在一个工作台上。外套the inside of each with the remaining 1-1/2 Tbs. butter, leaving a 3-inch border. In a medium bowl, toss the celery and prosciutto with 1 tsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, breaking up any prosciutto clumps with your fingers. Distribute the celery mixture among the sheets, arranging it on one side in a layer about the size of a chicken breast. Scatter the capers over the celery. Put the chicken breasts on top and drizzle each with the reserved the vermouth. Scatter the tomatoes over the chicken. Top each with a bay leaf and drizzle with the remaining 2 tsp. olive oil. Fold the other of the foil over the ingredients, then tightly fold or crimp the edges to seal.
• 将包裹转移到两个大型，镶边烘烤板和烘烤，直到包装膨胀，芳香，19分钟。立即服务。

奶油玉米粥或土豆泥将是一个完美的伴奏。