How to make it

  • Preheat the oven to 450°F.
  • Rinse, pat dry and trim fat:
  • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • Season with:
  • Salt and ground black pepper to taste
  • Combine:
  • 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.

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