I always think things cooked in foil packets are fun! I've done fish like this, too. Just be careful when you open the packet--lots of steam will pour out.
10 calamata olives, pitted and minced
8 sun-dried tomato halves in oil, cut into strips
3 tablespoons oil from sun-dried tomato jar or plain olive oil
2 tablespoons chopped basil or parsley (I used parsley)
salt and pepper to taste
4 boneless, skinless chicken breasts
Preheat oven to 450 degrees.
Combine olives, sun-dried tomatoes, their oil and your choice of herbs in a bowl and mix.
Tear off four piece of aluminum foil large enough to hold the chicken breasts. Spray with non-stick spray on the shiny side.
Season chicken breasts with salt and pepper and place each breast slightly off-center on foil pieces. Spoon tomato mixture over each breast.
Fold foil over chicken and crimp to make packets. Place on a baking sheet and bake for 20 minutes. Let sit five minutes before serving.