Mediterranean Chicken Breast Packets

Let's Cook

1. Step 1.

   Trim any fat around the edges of: 4 boneless, skinless chicken breasts (about 1 ½ pounds)

2. Step 2.

   Season both sides with: 1 teaspoon salt

3. Step 3.

   Tear off four 18-inch pieces of heavy-duty foil or parchment paper. Lightly oil one side of each. Lay one chicken breast on the oiled side. Divide among the breasts: 10 pitted green or Kalamata olives, finely chopped; 1 lemon, very thinly sliced, or 1 ½ tablespoons minced salt-preserved lemon; 2 tablespoons finely chopped oregano, thyme, parsley, or a combination; 4 garlic cloves, minced; (1 teaspoon red pepper flakes)

4. Step 4.

   Drizzle over the chicken: 3 tablespoons olive oil

5. Step 5.

   Fold the foil or parchment over the chicken, then crimp the edges to seal tightly. Place on a baking sheet and bake for 20 minutes. Remove from the oven and let stand for 5 minutes. The internal temperature should reach 165°F. To avoid being burned by steam, open carefully.