Chicken Breasts In Foil With Tomatoes, Olives, And Parmesan
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other
2
Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken
3
Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves
4
Add the olives and thyme sprigs
5
Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other
6
Seal the package very tightly, but leave plenty of room around the chicken
7
(You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package
8
) Place a skillet large enough to hold the package over high heat
9
A minute later, add the remaining oil, then pour out all but a film
10
Put the package in the skillet; it will sizzle
11
About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam
12
Cook for 5 minutes longer from that point
13
Remove the package from the heat, again taking care to avoid any escaping steam
14
Let rest for 1 minute, then cut a slit down the length of the top with a knife
15
Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve