Chicken Baked in Foil with Fennel and Sun-Dried Tomatoes
By Diane UngerPublished on October 7, 2013
Time
1 hour, plus 1 hour marinating
Yield
Serves 4
Ingredients
5 tablespoons extra-virgin olive oil 6 garlic cloves, sliced thin1 teaspoon minced fresh thyme ¼ teaspoon red pepper flakes 12 ounces Yukon Gold potatoes, unpeeled, sliced ¼ inch thick1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges, layers separated½ large red onion, sliced ½ inch thick, layers separated¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine¼ cup pitted Kalamata olives, chopped fineKosher salt and pepper 4 (6-ounce) boneless, skinless chicken breasts, trimmed2 tablespoons balsamic vinegar 2 tablespoons minced fresh basil
Before You Begin
To ensure even cooking, buy chicken breasts of the same size. If using table salt, use only 1/8 teaspoon for each entire breast. Refrigerate the pouches for at least 1 hour before cooking.
Instructions
- Spray centers of four 20 by 12-inch sheets of heavy-duty aluminum foil with vegetable oil spray. Microwave oil, garlic, thyme, and pepper flakes in small bowl until garlic begins to brown, 1 to 1 1/2 minutes. Combine potato slices, fennel, onion, tomatoes, olives, 1 teaspoon salt, and garlic oil in large bowl.
- Pat chicken dry with paper towels. Sprinkle ⅛ teaspoon salt evenly over each side of each chicken breast, then season with pepper. Position 1 piece of prepared foil with long side parallel to counter edge. In center of foil, arrange one-quarter of potato slices in 2 rows perpendicular to counter edge. Lay 1 chicken breast on top of potato slices. Place one-quarter of vegetables around chicken. Repeat with remaining foil, potato slices, chicken, and vegetables. Drizzle any remaining oil mixture from bowl over chicken.
- Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets, leaving as much headroom as possible inside packets. Refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to lowest position and heat oven to 475 degrees. Arrange packets on rimmed baking sheet. Bake until chicken registers 160 degrees, 18 to 23 minutes. (To check temperature, poke thermometer through foil and into chicken.) Let chicken rest in packets for 3 minutes.
- Transfer chicken packets to individual dinner plates, carefully open (steam will escape), and slide contents onto plates. Drizzle vinegar over chicken and vegetables and sprinkle with basil. Serve.
Time
1 hour, plus 1 hour marinatingYield
Serves 4Ingredients
5 tablespoons extra-virgin olive oil
6 garlic cloves, sliced thin
1 teaspoon minced fresh thyme
¼ teaspoon red pepper flakes
12 ounces Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges, layers separated
½ large red onion, sliced ½ inch thick, layers separated
¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
¼ cup pitted Kalamata olives, chopped fine
Kosher salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons balsamic vinegar
2 tablespoons minced fresh basil
Test Kitchen Techniques
Ingredients
5 tablespoons extra-virgin olive oil
6 garlic cloves, sliced thin
1 teaspoon minced fresh thyme
¼ teaspoon red pepper flakes
12 ounces Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges, layers separated
½ large red onion, sliced ½ inch thick, layers separated
¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
¼ cup pitted Kalamata olives, chopped fine
Kosher salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons balsamic vinegar
2 tablespoons minced fresh basil
Test Kitchen Techniques
Ingredients
5 tablespoons extra-virgin olive oil
6 garlic cloves, sliced thin
1 teaspoon minced fresh thyme
¼ teaspoon red pepper flakes
12 ounces Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges, layers separated
½ large red onion, sliced ½ inch thick, layers separated
¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
¼ cup pitted Kalamata olives, chopped fine
Kosher salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons balsamic vinegar
2 tablespoons minced fresh basil
Test Kitchen Techniques
Why This Recipe Works
Food baked in foil packets or en papillote has been lauded for both healthfulness and ease, but our first attempts turned out overcooked chicken, mushy vegetables, and overall blandness. We chose quick-cooking boneless chicken breasts, and to ensure that they’re seasoned throughout, we sprinkle them all over with salt before assembling the packets and then refrigerate them for at least an hour before cooking. Leaving headroom at the top of the packet allows maximum steam circulation for even cooking, and checking the temperature of the chicken through the foil lets us monitor its progress. Finally, layering the heartier potatoes under the chicken insulates it from the hot pan. Some assertive seasonings and a few splashes of extra-virgin olive oil and no one would mistake this for diet food.
Before You Begin
To ensure even cooking, buy chicken breasts of the same size. If using table salt, use only 1/8 teaspoon for each entire breast. Refrigerate the pouches for at least 1 hour before cooking.
Instructions
- Spray centers of four 20 by 12-inch sheets of heavy-duty aluminum foil with vegetable oil spray. Microwave oil, garlic, thyme, and pepper flakes in small bowl until garlic begins to brown, 1 to 1 1/2 minutes. Combine potato slices, fennel, onion, tomatoes, olives, 1 teaspoon salt, and garlic oil in large bowl.
- Pat chicken dry with paper towels. Sprinkle ⅛ teaspoon salt evenly over each side of each chicken breast, then season with pepper. Position 1 piece of prepared foil with long side parallel to counter edge. In center of foil, arrange one-quarter of potato slices in 2 rows perpendicular to counter edge. Lay 1 chicken breast on top of potato slices. Place one-quarter of vegetables around chicken. Repeat with remaining foil, potato slices, chicken, and vegetables. Drizzle any remaining oil mixture from bowl over chicken.
- Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets, leaving as much headroom as possible inside packets. Refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to lowest position and heat oven to 475 degrees. Arrange packets on rimmed baking sheet. Bake until chicken registers 160 degrees, 18 to 23 minutes. (To check temperature, poke thermometer through foil and into chicken.) Let chicken rest in packets for 3 minutes.
- Transfer chicken packets to individual dinner plates, carefully open (steam will escape), and slide contents onto plates. Drizzle vinegar over chicken and vegetables and sprinkle with basil. Serve.
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