4 boneless, skinless chicken breasts
1 zucchini, sliced in very fine slices- as thin as possible
1 jar of sundried tomato pesto
4 oz. feta cheese (any kind is great)
Cut yourself a 1 by 1 foot square of parchment paper and lay one individual chicken breast right int he middle. Use 5-6 slices of zucchini and place them on top of the chicken. Then add approximately 2-3 tablespoons of the sundried tomato pesto on top. (you can determine how much sundried tomato pesto you would like on your chicken; the amount is not that important, but it's important that it is in this dish!) Sprinkle at least 2 tsp. of feta cheese on top of that. Wrap the chicken up in the parchment paper so that it is sealed tight and bake it in the oven on 350 degrees for 45 minutes (or until the chicken is fully cooked)! Repeat this process with the rest of the three chicken breasts. This is very yummy. The parchment does not allow moisture to evaporate from the chicken, so this dish is very moist!
FYI- this is a meal you can order at the Studio Kitchen; Kim had assembled it herself in the past, which is why we know rough estimates on the amounts of the ingredients. You can't go wrong though. Just add of each ingredient whatever you prefer and you will find that it's yummy!
1 comment:
When I made it at the Studio Kitchen they also included a few strips of bell pepper, which was good too. Also, if you don't have parchment paper, you can use foil and it works just as well. Plus with foil you can cook it on the grill!
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