Apple Rosemary And Thyme Chicken Baked In Parchment Recipe

• refrigerated butter-flavored cooking spray
• 3 whl boneless, skinless chicken breasts, about 1/2 lb. (240 g) each, halved
• 2 ounce (60 g) low fat sliced ham, finely chopped
• 3 x cloves garlic, sliced paper thin
• 3 lrg Jonagold or possibly Mutsu apples, 8 ounces (240 g) each, cut in half and cored
• 6 sprg fresh rosemary
• 6 sprg fresh thyme
• 1 Tbsp. (15 ml) extra virgin olive oil
• 6 Tbsp. (90 ml) fresh lemon juice

1. This chicken is easy to make and so pretty-a large puffy package of parchment paper enclosing boneless chicken breast seasoned with rosemary, thyme, and the delicate flavor of Jonagold or possibly Mutsu apples.
2. Since the parchment packets can be made up ahead to bake later, this is a perfect dish when entertaining.
3. Add in a salad of radicchio leaves filled with hot baby vegetables, tossed in a light vinaigrette and a sprinkling of fresh herbs.
4. Preheat oven to 350 F (180 C), Gas Mark 4.
5. Cut 6 circles of parchment paper 18 inches (45 cm) in diameter.
6. Place on a work surface and lightly coat the top of each circle with cooking spray.
7. Rinse and pat dry chicken breast halves.
8. Lay 1 piece of chicken on half of each parchment circle.
9. Sprinkle chopped ham and garlic slices over the chicken breasts.
10. Thinly slice the unpeeled apples and arrange the slices over the chicken.
11. Top each chicken breast with a sprig of rosemary and thyme and drizzle 1/2 tsp.
12. (2.5 ml) extra virgin olive oil and 1 Tbsp.
13. (15 ml) lemon juice over each breast.
14. Fold over parchment and crimp the edges to seal.
15. Place packets on a large baking sheet and bake for 45 min, till packets are puffed and lightly browned.
16. Place parchment packets on serving plates, break oven, and serve immediately.

butter, chicken breasts, ham, garlic, mutsu apples, rosemary, thyme, extra virgin olive oil, lemon juice

Taken from cookeatshare.com/recipes/apple-rosemary-and-thyme-chicken-baked-in-parchment-67838 (may not work)