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.
Ingredients:
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.
Thanks for the recipe! Sounds good!
ReplyDeleteDee, it's easy too--my favorite kind of recipe!
DeleteI've discovered the pre-cut pieces of foil restaurants often use for leftovers -- they are the perfect size for cooking a chicken breast or salmon filet. (Or pre-baking a pie crust!)
ReplyDeleteI have some of those, too! Love them--they're great for sandwiches.
DeleteThe red and green are a lovely contrast to the chicken.
ReplyDeleteSimple and elegant.
I never use foil for cooking. I think I should. This looks wonderful!
ReplyDeleteIsn't cooking with foil packets the best! So easy and clean and I think the foods really taste great.
ReplyDeleteAnd you don't have to wash the foil!!
DeleteThat looks very interesting!
ReplyDeleteThanks for the recipe! Is this where you comment for a chance to receive the book?
ReplyDelete