Italian Foil Chicken

Ingredients

• 7 oz Tomatoes (3 medium)
• 2 tbsp Capers (jarred)
• 4 tbsp Green Olives (pitted)
• 2 tsp Olive oil
• 11 oz Chicken Breast Fillets (2 fillets)
• Salt
• Pepper
• 2 sprigs oregano
• 4.2 oz White Wine (or chicken broth)

Instructions

1. 1.

   Make wedge-shaped cuts in the tomato stems.

2. 2.

   Blanch tomatoes for 10-15 seconds in boiling water, remove, briefly hold under cold water (shock), and peel the skin off.

3. 3.

   Quarter, deseed, and slice the tomatoes.

4. 4.

   Drain capers and roughly chop olives.

5. 5.

   Cut two pieces of aluminum foil approximately 11 x 11 inches. Spread 1 tsp of olive oil on each piece.

6. 6.

   Wash, pat dry chicken breast fillets and place them on the foil, season with salt and pepper.

7. 7.

   Distribute the prepared ingredients over the chicken fillets and season lightly with salt and pepper.

8. 8.

   Wash, dry, and shake off the oregano sprigs and place them on top of the other ingredients. Seal the foils, leaving an opening to pour in the white wine.

9. 9.

   Pour white wine into the packets.

10. 10.

    Fully seal the packets, place them on a baking sheet, and bake in a preheated oven at 400°F (190°C, convection: 170°C, Gas Mark 3) for 30-40 minutes. Remove and serve by slicing open on top.