Italian Potato and Basil Chicken Packets

Yield: 4 servings

Ingredients

• 4 chicken breasts, skinless, boneless
• 2 cups thinly sliced potatoes
• 8 slices fresh tomato
• 1 cup thinly sliced zucchini
• ½ cup sliced pitted black olives
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh basil
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• Parchment paper

Procedure

1. Preheat oven to 450°F.
2. Fold parchment paper pieces in half and cut into half-heart-shaped pieces.
3. Place ½ cup of thinly sliced potatoes on creased side of paper.
4. Top with tomato slices, zucchini, and black olives.
5. Place a piece of chicken on top and drizzle with olive oil, basil, garlic, salt, and pepper.
6. Close parchment paper and make tight, small, triangular folds along edge of paper in an overlapping pattern, pressing down after each fold.
7. After the last fold, twist the paper at the end.
8. Bake 30-35 minutes or until juices run clear.

Credits

Recipe by AccentHealth Chef Donna Brousseau.