Mediterranean Chicken Packets
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Everyday Food, April 2009
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 artichoke hearts (from a 14-ounce can), quartered
- 12 Kalamata olives, halved and pitted
- 4 teaspoons capers
- 1/2 cup crumbled feta (2 ounces)
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
Directions
- Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
- Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
- Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.
Cook's Note
Use a wide spatula to move the chicken packets from the baking sheet to plates without opening or tearing them.
This is one of my "Go To" favorites! It's quick and easy with minimal clean-up! People are always wowed by the delicious results!!!!
Delicious and easy, but I agree that it could do with a little less olives.
Quite possibly the easiest, foolproof recipe possible. You can follow it to a tee or add more of what you love (less olives, more feta).
This is delicious and so easy. I substituted zucchini for the artichoke hearts and it was still extremely delicious. I served it with roasted potatoes. My husband liked it too. I think it would be ideal for a small dinner party.