Chicken Breasts in Foil With Sun-Dried Tomatoes And Olives

The foil advice is outdated voodoo.

Before the days of non-stick foil, everyone had a theory about which side was the “correct” side for food. In reality, the fact that one side is shiny and the other dull is an artifact of the process used to make it and the sides function identically. If you’re using non-stick foil, however, the coating is applied only to the dull side–so do the opposite of what this recipe says.

From a box sold in East Moline, Illinois.

Chicken Breasts in Foil With Sun-Dried Tomatoes And Olives

10 kalamata olives, minced
8 sun-dried tomato halves in oil, strips
3 Tbsp. oil (olive or tomato oil)
2 Tbsp. minced parsley or basil
4 tsp. oil
salt and pepper

4 boneless skinned chicken breast halves, rinsed and dried (1-1/2 lbs.)

Center oven rack. 450 deg.

Combine olives, tomatoes, their oil and herbs (Parsley or basil). Fold 4 12×12 foil in half. Oil shiny side with oil.

Place breasts on foil; top with tomato mixture (on shiny side). Seal edges tightly.

Place on baking sheet on center rack and bake for 20 minutes at 450 deg.

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