Foil-Packet Chicken Puttanesca
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 653 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 138 milligrams
- Sodium
- 1894 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 6 grams
- Protein
- 61 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.