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Parchment-Baked Chicken Recipe

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This recipe for Parchment-Baked Chicken, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shana Martin
Added: Friday, March 21, 2008


4 (12'' x 18'') Parchment sheets
2 cups arugula leaves, torn
4 (4 oz) skinless, boneless chicken-breast halves
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
1 cup plum tomatoes, chopped
3/4tsp salt, divided
1/2 tsp freshly ground black pepper, divided
4tsp olive oil, best quality
4tsp kalamata olives, sliced and pitted (optional)
cooking spray

Preheat oven to 450F. Unfold parchment and coat lightly with cooking spray, leaving a two-inch border. Place 1/2 cup arugula on one side of the parchment so it touches the fold but not the ungreased border. Place chicken breast over arugula; sprinkle with 1/2 teaspoon sage and 1/2 teaspoon rosemary. Top with 1/4 cup chopped plum tomato. Sprinkle with 1/4 of the salt and black pepper, and drizzle with 1 teaspoon olive oil. Top with 1 teaspoon sliced olives if desired. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, chicken, and other ingredients. Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned. To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top. You can also serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.




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