Lightly pound the chicken breasts and season both sides with salt and pepper.  In a bowl, combine tomatoes, green beans, shallots, garlic, oilive oil, tarragon, salt and pepper to combine.

 Cut 4 sheets of 12" x 16" sheets of parchment paper.  Arrange 1/4 of the green mixture in center of each parchment, top with chicken breast and tablespoon of butter and top with parsley.  Fold the paper's short ends at the middle, folding them over an inch then a few more turns, fold in the ends to make a half-moon packet.