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Chicken with Fire Roasted Tomatoes Parchment Bake

Ingredients

  • 4 (450 g) Maple Leaf Prime Boneless and Skinless Chicken Breasts
  • 12 Western Family Yellow Mini Potatoes, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1/2 of a 398 mL can Western Family Fire Roasted Tomatoes
  • 1/4 cup (60 mL) kalamata olives, pitted and chopped
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) garlic powder
  • 4 tsp (20 mL) butter
  • salt and pepper
  • parchment paper

Directions

1. Pre-heat the oven to 400°F.
2. Season both sides of the chicken with salt and pepper. In a bowl, combine tomato, oregano, olives and garlic powder.
3. Cut four 12-inch x 16-inch pieces of parchment paper. Arrange one quarter of the potato and zucchini slices in the center of each piece of parchment and season with salt and pepper.  Top with a chicken breast.  Divide the tomato sauce evenly on top of the 4 chicken breasts.  Top with a teaspoon of the butter.
4. Fold the packets by meeting the short ends at the middle and folding them over 1 inch. Then fold a few more turns and fold in the ends to make half-moon shaped packets
5. Roast the chicken for 25-30 minutes and remove from the oven. Serve the packages on plates: open them carefully and slide the contents away onto the plate. Discard the paper.
Tip:  You can substitute thinly sliced carrots or broccoli for the zucchini.

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Related Recipes

Chicken with Fire Roasted Tomatoes Parchment Bake

Ingredients

  • 4 (450 g) Maple Leaf Prime Boneless and Skinless Chicken Breasts
  • 12 Western Family Yellow Mini Potatoes, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1/2 of a 398 mL can Western Family Fire Roasted Tomatoes
  • 1/4 cup (60 mL) kalamata olives, pitted and chopped
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) garlic powder
  • 4 tsp (20 mL) butter
  • salt and pepper
  • parchment paper

Directions

1. Pre-heat the oven to 400°F.
2. Season both sides of the chicken with salt and pepper. In a bowl, combine tomato, oregano, olives and garlic powder.
3. Cut four 12-inch x 16-inch pieces of parchment paper. Arrange one quarter of the potato and zucchini slices in the center of each piece of parchment and season with salt and pepper.  Top with a chicken breast.  Divide the tomato sauce evenly on top of the 4 chicken breasts.  Top with a teaspoon of the butter.
4. Fold the packets by meeting the short ends at the middle and folding them over 1 inch. Then fold a few more turns and fold in the ends to make half-moon shaped packets
5. Roast the chicken for 25-30 minutes and remove from the oven. Serve the packages on plates: open them carefully and slide the contents away onto the plate. Discard the paper.
Tip:  You can substitute thinly sliced carrots or broccoli for the zucchini.