Serious Eats: Recipes

Dinner Tonight: Chicken Breasts in Foil with Tomato, Olives, and Parmesan

I’ve heard about chicken wrapped in parchment paper, and even of chicken wrapped in foil. But the cooking of what is essentially chicken in a bag, had always (in my humble experience) taken place in the oven. I’ve never heard of chicken that’s sautéed in the foil bag on a skillet. It certainly was a weird feeling when I placed that foil package on top of a hot iron skillet and waited to see what would happen. Would it explode or catch on fire?

I actually wanted to do this recipe because of the foil balloon that Simple to Spectacular authors Mark Bittman and Jean Georges Vongerichten promised would happen. Because of the escaping steam, they said that the aluminum foil would puff up like a “Jiffy Pop”. But nothing much happened to mine. Perhaps it was the fact that I didn’t have the proper size of aluminum foil. They ask for the extra large 18-inch version; I only had the 12-inch kind. I ended up jamming in way too much chicken and perhaps didn’t seal the foil well enough. Either way, the loss of the spectacle was redeemed by extraordinary taste. The tomato gets flattened and kind of crispy, and all that Parmesan melts into a beautiful sauce that coats the rosemary-infused chicken.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

Printed from http://www.seriouseats.com/recipes/2008/05/chicken-breasts-in-foil-with-tomatoes-olives-parmesan-recipe.html

© Serious Eats