Recipe courtesy of Mark Bittman
and
Jean-Georges Vongerichten
Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 495
- Total Fat
- 29
- Saturated Fat
- 9
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 52
- Cholesterol
- 149
- Sodium
- 708
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.