Parchment-Baked Chicken With Arugula, Sage, And Rosemary

• 4 (12- x 8-inch) sheets parchment paper
• cooking spray
• 2 cups arugula leaves, torn
• 4 4- ounce skinless, boneless chicken-breast halves
• 2 teaspoon chopped fresh sage
• 2 teaspoons chopped fresh rosemary
• 1 cup chopped plum tomatoes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 teaspoons olive oil
• 4 teaspoon sliced pitted kalamata olives (optional)

1. Preheat oven to 450u0b0. Follow directions for heart-shaped parchment package at lower left.
2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
3. Place 1/2 cup arugula on one side of parchment-paper heart so that it touches fold, but not ungreased border. Place a chicken breast over arugula; sprinkle with 1/2 teaspoon sage and 1/2 teaspoon rosemary. Top with 1/4 cup tomato. Sprinkle with one-fourth of salt and black pepper, drizzle with 1 teaspoon olive oil, and top with 1 teaspoon olives, if desired.
4. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, chicken, and other ingredients.
5. Place packets on baking sheets. Bake at 450u0b0 for 20 minutes or until puffy and lightly browned. To serve, open packets and transfer arugula and chicken breast to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.

parchment paper, cooking spray, arugula, skinless, fresh sage, fresh rosemary, tomatoes, salt, freshly ground black pepper, olive oil, olives

Taken from www.myrecipes.com/recipe/parchment-baked-chicken-with-arugula-sage-rosemary (may not work)