Upon our return from Italy, we were determined to cook as frequently as possible. Trouble is – as we’ve observed on many occasions – it’s difficult to find recipes that are equally healthy, convenient and satisfying.
Enter Joy of Cooking and their recipe for Mediterranean Chicken in Foil. Although Cari and I were familiar with the preparation of fish in the oven wrapped in foil, we never thought to try it with chicken. Ultimately our chicken breasts came out extremely tender and loaded with flavour. Such is the benefit of cooking it in such close quarters with olives, basil and sun-dried tomatoes.
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
10 brine-cured black olives, finely chopped
8 oil-packed sun-dried tomatoes, cut into thin strips
3 tablespoons olive oil
2 tablespoons finely shredded basil
1. Clean chicken breast halves and season on both sides with salt and pepper
2. Combine olives, sun-dried tomatoes, olive oil and basil in a bowl
3. Tear four 18-inch pieces of aluminum foil. Lightly oil one side of each.
4. Lay one chicken breast on the oiled side.
5. Spoon the tomato mixture over the breasts
6. Loosely fold over the chicken, then crimp the edges of the packets to seal tightly.
7. Piece the packets on a baking sheet and bake for 20 minutes in a preheated 450°F oven, until puffed.
8. Remove from the oven and let stand for 5 minutes. Be careful when opening the packets; they’re going to be hot!
These chicken breasts would go great with a side of mashed potatoes, a green vegetable, couscous, pasta, or just about anything. Delicious!