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Parchment Baked Chicken Recipe

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This recipe for Parchment Baked Chicken is from What's Cooking at Brewer Island Elementary School, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 12"x18" parchment sheets
2 C. arugula leaves, torn
4 (4 oz.) skinless, boneless chicken breast halves
2 tsp. fresh sage, chopped
2 tsp. fresh rosemary, chopped
1 C. plum tomatoes, chopped
3/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
4 tsp. olive oil, best quality
4 tsp. kalmata olive, sliced and pitted (optional)
Cooking spray
Directions:
Directions:
Preheat oven to 450ºF. 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 tsp. sage and 1/2 tsp. rosemary. Top with 1/4 cup chopped plum tomato. Sprinkle with one-fourth of the salt and black pepper and drizzle with 1 tsp. olive oil. Top with 1 tsp. 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 argula and chicken breast to plates. Pour juices over top.
Number Of Servings:
Number Of Servings:
4

 

 

 

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