Sun-dried tomatoes and Kalamata olives make a gutsy garnish for boneless, skinless chicken breasts.
Position a rack in the center of the oven. Preheat the oven to 450 degrees F. Rinse and pat dry:
4 boneless, skinless chicken breast halves
(about 1-1/2 pounds)
Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Season with:
Salt and ground black pepper to taste
10 Kalamata or other black olives, pitted and finely chopped
8 sun-dried tomato halves in oil, cut into thin strips
3 tablespoons sun-dried tomato oil (from the jar of tomatoes) and/or olive oil
2 tablespoons finely shredded fresh basil or minced fresh parsley
Cut four 12-inch squares of aluminum foil. Fold each square in half to make a crease at the center. Unfold the foil and lightly oil the shiny side. Lay each breast on the shiny side of the foil just to one side of the crease. Spoon the tomato mixture over each breast, leaving a 1/4-inch border around the edges. Loosely fold the foil over the chicken, then crimp the edges of the packet to seal tightly. Place the packets on a baking sheet and bake for 20 minutes. Remove from the oven and let stand for 5 minutes. To avoid being burned by steam, cut a slit in the packets before opening them.
Joy of Cooking
All About Chicken
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
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