Chicken Breasts In Foil With Sun-Dried Tomatoes And Olives
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10calamata or other black olives, pitted and minced
- 8sun-dried tomato halves in oil, cut into thin strips
- 3tablespoons oil from sun-dried tomato jar, or olive oil
- 2tablespoons shredded fresh basil or minced parsley
- 4teaspoons vegetable or olive oil
- Salt and freshly ground black pepper
- 4boneless, skinless chicken breast halves, trimmed of fat, rinsed and patted dry (about 1½ pounds)
Nutritional analysis per serving (4 servings)
256 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place rack in center of oven, and preheat to 450 degrees. Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.
- Step 2
Fold 12 squares of aluminum foil in half to make creases at center, unfold, and lightly coat shiny sides with teaspoon of vegetable oil on each. Lightly salt and pepper chicken breasts on both sides. Place each breast on shiny side of a piece of foil, just to one side of crease. Spoon tomato mixture over each breast, leaving ¼-inch border around edges.
- Step 3
Loosely fold foil over chicken, then crimp edges of packet to seal it tightly. Place packets on baking sheet, and bake on center rack for 20 minutes. Remove from oven, and let stand for 5 minutes. To avoid possibility of burning by steam, cut slit in packets before opening them.
Private Notes
Comments
Why 12 squares of foil for 4 packets? Thanks!
It is four 12” squares of foil. I read the accompanying article about the new Joy of Cooking and it featured this recipe. At the bottom is a clarification. Now trying to decide what to serve it over/with .... ?
Did they mean 4-12" piece of foil?
I found that the basil/olive/tomato combo turned into an ugly black mass on the chicken. I'd suggest seasoning with dried basil and garnishing with fresh at the end. Still tasted good, but not so appetizing!
Didn't mess with foil. Used a le creuset lidded pan. Sauteed chicken thighs and drumsticks. Deglazed the pan with a Trader Joe's Pinot Grigio. Added the rest of the ingredients popped a lid on it and put it in the oven for 35 minutes.
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