Cooking the chicken in foil makes cleanup a breeze, and kids love having their own chicken "packet."

Laura Martin
Recipe by Oxmoor House August 2011


Recipe Summary

4 servings (serving size: 1 stuffed chicken breast half)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Combine first 6 ingredients in a small bowl.

  • Cut a horizontal slit through 1 side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken evenly with salt.

  • Fold 4 (16 x 12–inch) sheets of heavy-duty foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Place 1 stuffed chicken breast half on top of each portion of butter. Sprinkle 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly crimp edges. Place packets on a rimmed baking sheet.

  • Bake at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Carefully open packets; transfer each chicken breast half to a serving plate. Cut each chicken breast half crosswise into 1/2-inch-thick slices. Serve immediately.

  • Young Chefs can:

  • Pull basil and oregano leaves off stems

  • Sprinkle lemon rind on stuffed chicken breasts

  • Older Chefs can:

  • Combine stuffing ingredients

  • Fold and crimp packets closed, and place on baking sheet

Nutrition Facts

295 calories; fat 11.1g; saturated fat 6.4g; mono fat 2.7g; poly fat 0.9g; protein 42.4g; carbohydrates 4.8g; fiber 1g; cholesterol 127mg; iron 2mg; sodium 599mg; calcium 103mg.