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1
Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other.
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2
Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken.
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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.
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4
Add the olives and thyme sprigs.
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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.
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6
Seal the package very tightly, but leave plenty of room around the chicken.
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7
(You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
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8
Place a skillet large enough to hold the package over high heat.
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9
A minute later, add the remaining oil, then pour out all but a film.
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10
Put the package in the skillet; it will sizzle.
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11
About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam.
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12
Cook for 5 minutes longer from that point.
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13
Remove the package from the heat, again taking care to avoid any escaping steam.
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14
Let rest for 1 minute, then cut a slit down the length of the top with a knife.
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15
Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
