Name: Foil-Packet Chicken Puttanesca
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 8-ounce skinless, boneless chicken breasts; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 15-ounce can cherry tomatoes; 1 9-ounce package frozen artichoke hearts, thawed; 1/3 cup pitted kalamata olives; 2 tablespoons capers, drained; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1 demi baguette or 1/2 regular baguette, split; 2 tablespoons grated parmesan cheese; 1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.
Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.
Open the foil packets and serve with the garlic bread.

Photograph by Justin Walker

Courtesy of Food Network Magazine

Foil-Packet Chicken Puttanesca

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