Ingredients
- 4 sections of parchment paper cut into 12 x 16-inch pieces
- 2 cups arugula leaves, torn
- 4 x 4-oz boneless, skinless chicken breast halves
- 2 tsp fresh chopped sage, divided
- 2 tsp fresh chopped rosemary, divided
- 1 cup chopped plum tomatoes, divided
- Sea salt, to taste
- Freshly ground black pepper, divided
- 4 tsp extra virgin olive oil
- 4 tsp kalamata olives, sliced and pitted (optional)
- Non-Stick Cooking Spray
Directions
Preheat oven to 450°F / 232ºC.
Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with cooking spray, leaving a two-inch border.
Place ½ cup arugula on one side of the parchment so it touches the fold but not the ungreased border.
Place chicken breast over arugula; sprinkle with ½ tsp sage and ½ tsp rosemary. Top with 1/4 cup chopped plum tomato.
Add a pinch of salt and black pepper then drizzle with ½ tsp olive oil. Top with 1 tsp of olives if desired.
Fold parchment paper over the chicken and arugula and seal edges with narrow fold.
Repeat with the remaining parchment paper, chicken and other ingredients.
Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned.
To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top.
