Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan

Yield:
2 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 thick slices tomato
  • 2 boneless, skinless chicken breast halves (about 12 ounces)
  • Salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon thyme leaves, plus 2 sprigs thyme
  • 10 small black olives, pitted
Directions
  • Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves. Add the olives and thyme sprigs.

  • Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)

  • Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.

  • Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.


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