Saturday, March 19, 2016

Chicken Breasts with Sun-Dried Tomatoes & Olives #Recipe @PegCochran

I found this recipe on-line.  It comes from Molly O'Neill of the NY Times.  I'm going to give you her original quantities--I adapted the recipe for me and my husband (plus one leftover for my lunch!)

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.   


  1. Replies
    1. Dee, it's easy too--my favorite kind of recipe!

  2. I'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!)

    1. I have some of those, too! Love them--they're great for sandwiches.

  3. The red and green are a lovely contrast to the chicken.
    Simple and elegant.

  4. I never use foil for cooking. I think I should. This looks wonderful!

  5. Isn't cooking with foil packets the best! So easy and clean and I think the foods really taste great.

  6. Thanks for the recipe! Is this where you comment for a chance to receive the book?