Chicken Breasts In Foil With Sun-Dried Tomatoes And Olives

• 10 calamata or other black olives, pitted and minced
• 8 sun-dried tomato halves in oil, cut into thin strips
• 3 tablespoons oil from sun-dried tomato jar, or olive oil
• 2 tablespoons shredded fresh basil or minced parsley
• 4 teaspoons vegetable or olive oil
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves, trimmed of fat, rinsed and patted dry (about 1 1/2 pounds)

1. Place rack in center of oven, and preheat to 450 degrees.
2. Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.
3. Fold 12 squares of aluminum foil in half to make creases at center, unfold, and lightly coat shiny sides with teaspoon of vegetable oil on each.
4. Lightly salt and pepper chicken breasts on both sides.
5. Place each breast on shiny side of a piece of foil, just to one side of crease.
6. Spoon tomato mixture over each breast, leaving 1/4-inch border around edges.
7. Loosely fold foil over chicken, then crimp edges of packet to seal it tightly.
8. Place packets on baking sheet, and bake on center rack for 20 minutes.
9. Remove from oven, and let stand for 5 minutes.
10. To avoid possibility of burning by steam, cut slit in packets before opening them.

calamata, tomato, oil from, fresh basil, vegetable, salt, chicken

Taken from cooking.nytimes.com/recipes/9628 (may not work)