Parchment Chicken Wraps

Let me first say..  I have no idea where I got this recipe… I vaguely remember reading about it some where right after Rob and I got married.   It is so easy, versatile and personalized for anyones taste.  The theorys is that the parchment allows for a steam action so the flavor you add is infused into the meat but it also allows for steam to escape so it doesnt blow up.  LOL  You can use anything you want in these and it is really easy to do.   Here is how we make ours.
Ingredients

Parchment paper
Chicken breast, boneless
Grape tomatoes (or you can use Fire Roasted or Sundried tomatoes)
Calamata Olives and the garlic/hot pepper mix from the olive bar, make sure you get some of the juice/oil
Proscuitto if you have/like it
Salt and Pepper
Fresh herbs (if you have some which i didnt today)

The ingredients

Trim your chicken breast and lay out your double layer of parchement.  I make the piece of parchment about 9-10 inches wide when it is folded in half.    Lay down your proscuitto (again optional) like this:

Slice your garlic, hot peppers, olives, herbs, tomatoes.. whatever… and lay it along the chicken like this:

And if using proscuitto, lay another couple pieces over the top.  Add your salt and pepper to taste and close up the paper packets.  Put them on the cookie sheet and put in a 425 degree oven for 20 minutes.

Disregard the different colors of parchment.. I ran out of one kind..  They come out beautiful and you can make them completely personal.   We have used pineapple, onion, other veggies.. drizzled with sauces, etc.  The parchment makes them perfect.

Serve with your favorite side.. or in tonights case, your husbands craving.  LOL  Fries.. but goes well with potatoes and rice and salad.. so yum.

Happy Cooking
Kim