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1
Preheat the oven to 450 degrees.
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2
Rub the olive paste on both sides of each chicken breast half.
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3
Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes.
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4
Set 4 12-inch squares of foil on the counter.
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5
Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper.
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6
Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices.
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7
Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet.
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8
Bake for 30 minutes.
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9
When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.)
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10
Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates.
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11
Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken.
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12
Top the chicken with the tomatoes.
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13
Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar.
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14
Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion.
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15
Open and garnish with sesame seeds.
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16
Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids)
