A flavorful dish cooked “en papillote” (in parchment paper), which seals in moisture and infuses the chicken with Mediterranean flavors. The seasonings can be varied to your taste.

Ingredients

  • 4 chicken breasts (1.5 lb.), boneless and skinless
  • 1 tsp salt
  • 10 pitted green or Kalamata olives, finely chopped
  • 1 lemon, very thinly sliced
  • 2 tbsp finely chopped oregano, thyme, parsley, or a combination
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes (optional)
  • 3 tbsp olive oil

Directions

  1. Position a rack in the center of the oven. Preheat the oven to 450°F.

  2. Trim any fat around the edges of the chicken breasts.

  3. Season both sides of the chicken with salt.

  4. Tear off four 18-inch pieces of heavy-duty foil or parchment paper.

  5. Lightly oil one side of each foil/parchment piece.

  6. Lay one chicken breast on the oiled side of each piece.

  7. Divide among the chicken breasts:

    • olives
    • lemon slices
    • chopped herbs
    • garlic
    • red pepper flakes (optional)

  8. Drizzle olive oil over the chicken.

  9. Fold the foil or parchment over the chicken, then crimp the edges to seal tightly.

  10. Place on a baking sheet and bake for 20 minutes.

  11. Remove from the oven and let stand for 5 minutes.

  12. The internal temperature should reach 165°F.

  13. To avoid being burned by steam, open carefully.

Notes

This dish uses the cooking method known as “en papillote” (cooking in parchment paper packets), which creates steam to cook the food while keeping it moist and flavorful.