CHICKEN BREASTS IN FOIL WITH SUN-DRIED TOMATOES AND OLIVES

Chicken Breasts In Foil With Sun-Dried Tomatoes And Olives image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

10 calamata or other black olives, pitted and minced
8 sun-dried tomato halves in oil, cut into thin strips
3 tablespoons oil from sun-dried tomato jar, or olive oil
2 tablespoons shredded fresh basil or minced parsley
4 teaspoons vegetable or olive oil
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, trimmed of fat, rinsed and patted dry (about 1 1/2 pounds)

Steps:

Place rack in center of oven, and preheat to 450 degrees. Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.
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 1/4-inch border around edges.
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.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 3 grams, TransFat 0 grams