Chicken Breasts with Cherry Tomatoes, Capers and Basil

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 24 cherry tomatoes, halved
• 1 cup (250 ml) chopped fresh basil
• ¼ cup (60 ml) capers
• ¼ cup (60 ml) olive oil + more for cooking
• 4 zucchinis, quartered lengthwise

• Preheat oven to 300°F (150°C). Line a large baking dish with parchment paper.
• Put chicken breasts on prepared baking dish and season to taste with salt and pepper. Evenly cover chicken with tomatoes, basil and capers, and drizzle with oil.
• Fold parchment paper over chicken to form a papillote (packet), creating a tight seal so chicken cooks in its own juices.
• Bake chicken in oven for 60–75 minutes.
• About 15 minutes before chicken is ready, heat some oil in a large frying pan over medium-high heat. Add zucchini to pan and cook until golden-brown, about 10 minutes. Serve with chicken.

Note: Cooking the chicken en papillote keeps it juicy, and baking it with tomatoes, basil and capers gives it a nice “comfort food” twist, especially when served with freshly picked seasonal vegetables. Enjoy!

Photos : Tango [Vitalité Québec] OCTOBER 2018

Recipe: Josée Fiset