Chicken Baked in Foil with Zucchini and Tomatoes

Amarante

Thu, Dec 24 2020, 8:10 am

This was super easy to make and by cooking the chicken in the individual packages, the breast remains moist and the veggies create a sauce and everything combines for a very flavorful end result.

I generally use tin foil to make my little packages but you can use parchment paper which probably is a bit more elegant.

This is one of those recipes that is great to serve to guests because it is easy but seems as if it was much more work. It is obviously easy to scale up for additional portions.

Chicken Baked in Foil with Zucchini and Tomatoes

Excerpt From: The Editors at America's Test Kitchen - The America's Test Kitchen New Family Cookbook

SERVES 4 TOTAL TIME 1 HOUR 20 MINUTES

WHY THIS RECIPE WORKS: Despite its reputation for delivering bland, boring food, steaming in a pouch (we use aluminum foil) is actually an excellent way to cook delicate boneless, skinless chicken breasts. Besides being healthy, this method is fast and convenient, and it keeps food moist. We solved the bland problem by adding vegetables and fruits that are first tossed with a little olive oil and bold seasonings like tarragon, oregano, and garlic. The result is moist, perfectly cooked chicken with highly flavorful vegetables. To prevent overcooking, open each packet promptly after baking. See the sidebar that follows the recipe.

2 zucchini, sliced ¼ inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon minced fresh oregano or ¼ teaspoon dried
⅛ teaspoon red pepper flakes
8 ounces plum tomatoes, cored, seeded, and chopped
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup chopped fresh basil
Lemon wedges

1. Toss zucchini with ¼ teaspoon salt in colander and let drain for 30 minutes. Spread zucchini out on several layers of paper towels and pat dry; transfer to bowl. Adjust oven rack to middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of aluminum foil.

2. Combine oil, garlic, oregano, pepper flakes, and ⅛ teaspoon pepper in small bowl. Toss zucchini with half of oil mixture, and toss tomatoes with remaining oil mixture in separate bowl. Pound thicker ends of breasts as needed, then pat dry with paper towels and season with salt and pepper.

3. Arrange zucchini in center of 4 pieces of foil. Lay chicken on zucchini, then top with tomato mixture. Place remaining pieces of foil on top and fold edges over several times to seal. (Foil packets can be refrigerated for up to 3 hours; increase baking time to 30 minutes.)

4. Place packets on rimmed baking sheet and cook until chicken registers 160 degrees, about 25 minutes. (To test doneness of chicken, you will need to open one packet.)

5. Carefully open packets, allowing steam to escape away from you, and let cool briefly. Smooth out edges of foil. Using spatula, gently slide chicken and vegetables, with any accumulated juices, onto individual plates. Sprinkle with basil and serve with lemon wedges.