Chicken Baked in Foil with Fennel and Sun-Dried Tomatoes

Name: Chicken Baked in Foil with Fennel and Sun-Dried Tomatoes
Yield: Serves 4
Ingredients: 5 tablespoons, extra-virgin olive oil; 6 , garlic cloves, sliced thin; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, red pepper flakes; 12 ounces, Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick; 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/2-inch-thick wedges, layers separated; 1/2 , large red onion, sliced 1/2 inch thick, layers separated; 1/4 cup, oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine; 1/4 cup, pitted Kalamata olives, chopped fine; , Kosher salt and pepper; 4 (6-ounce), boneless, skinless chicken breasts, trimmed; 2 tablespoons, balsamic vinegar; 2 tablespoons, minced fresh basil

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Appears in Cook's Country December/January 2014

Main Courses

Chicken

SERVES4

TIME1 hour, plus 1 hour marinating

Chicken Baked in Foil with Fennel and Sun-Dried Tomatoes

WHY THIS RECIPE WORKS

Food baked in foil packets or en papillote has been lauded for both healthfulness and ease, but our first attempts turned out overcooked chicken, mushy vegetables, and overall blandness. We chose quick-cooking boneless chicken breasts, and ...

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