Parchment-baked Chicken with Arugula, Sage, and Rosemary

Parchment-baked Chicken with Arugula, Sage, and RosemaryRecipe
Photo: Leigh Beisch
Baking the chicken in parchment paper along with the arugula, tomatoes, rosemary and sage, creates a juicy and flavorful dinner that is sure to impress.


4 servings (serving size: 1 parchment packet)

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 190
Fat 8 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 27 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 73 mg
Iron 1 mg
Sodium 208 mg
Calcium 33 mg


4 (12- x 8-inch) sheets parchment paper
cooking spray
2 cups arugula leaves, torn
4 4- ounce skinless, boneless chicken-breast halves
2 teaspoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1 cup chopped plum tomatoes
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 teaspoons olive oil
4 teaspoon sliced pitted kalamata olives (optional)


1. Preheat oven to 450°. Follow directions for heart-shaped parchment package at lower left.

2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.

3. Place 1/2 cup arugula on one side of parchment-paper heart so that it touches fold, but not ungreased border. Place a chicken breast over arugula; sprinkle with 1/2 teaspoon sage and 1/2 teaspoon rosemary. Top with 1/4 cup tomato. Sprinkle with one-fourth of salt and black pepper, drizzle with 1 teaspoon olive oil, and top with 1 teaspoon olives, if desired.

4. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, chicken, and other ingredients.

5. Place packets on baking sheets. Bake at 450° for 20 minutes or until puffy and lightly browned. To serve, open packets and transfer arugula and chicken breast to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.