Chicken Breasts In Foil With Sun Dried Tomatoes And Olives Recipes

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CHICKEN BREASTS IN FOIL WITH TOMATOES, OLIVES, AND PARMESAN



Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 thick slices tomato
2 boneless, skinless chicken breast halves (about 12 ounces)
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1 teaspoon thyme leaves, plus 2 sprigs thyme
10 small black olives, pitted

Steps:

  • Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. 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. Add the olives and thyme sprigs.
  • 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. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
  • Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
  • Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.

CHICKEN WITH SUN-DRIED TOMATOES & OLIVES



Chicken With Sun-Dried Tomatoes & Olives image

Based on a Martha Stewart Everyday Food recipe, this is a quick dish recipe that has clean lines and flavors. Though baked, the chicken ressembles poached chicken The Mediterranean inspired ingredients couple well with couscous and a simple green salad.

Provided by justcallmetoni

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 1/2-3 cups water
10 sun-dried tomatoes (not oil packed)
1/2 lemon, juice and zest of
1/3 cup kalamata olive, pitted and cut in half
3 teaspoons olive oil, divided
1/4 teaspoon garlic powder
pepper
salt

Steps:

  • Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith. (Should you trim off pith, go ahead and remove it from the back of the peel.) Slice the peel into matchstick pieces.
  • In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes. Cook 6-8 minutes until the tomatoes are soft. Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later. (I like to use the rest to make couscous or rice, otherwise you can discard.).
  • Preheat oven to 400 degrees.
  • To prepare chicken breasts, pound any thick ends. Rub with 2 teaspoons of olive oil and season with pepper and garlic powder. Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up.
  • Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
  • Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.

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

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

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

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