Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan

1. 1

   Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other.

2. 2

   Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken.

3. 3

   Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves.

4. 4

   Add the olives and thyme sprigs.

5. 5

   Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other.

6. 6

   Seal the package very tightly, but leave plenty of room around the chicken.

7. 7

   (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)

8. 8

   Place a skillet large enough to hold the package over high heat.

9. 9

   A minute later, add the remaining oil, then pour out all but a film.

10. 10

    Put the package in the skillet; it will sizzle.

11. 11

    About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam.

12. 12

    Cook for 5 minutes longer from that point.

13. 13

    Remove the package from the heat, again taking care to avoid any escaping steam.

14. 14

    Let rest for 1 minute, then cut a slit down the length of the top with a knife.

15. 15

    Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.

* Per serving · 4 servings · Values may vary.