I combined finely chopped brine cured black olives, oil packed sun-dried tomatoes, olive oil, and basil (super fresh basil, straight off mom's plant):
I placed a chicken breast on a piece of oiled foil (poetry!) and spooned some of the olive mixture on the top.
I wrapped each one of the chicken breasts up nice and tight in the foil:
And into the oven they went.
When the foil packets were opened up, the chicken was certainly colorful and attractive:
...and surprisingly bland. I don't know how it was bland because it had so many strong flavors (olives, sundried tomatoes, basil) but it was very boring. It was also oddly tough, which surprised me, because I thought that the foil method would protect against overcooking.
If I was to make this recipe again (which is doubtful) I would season it a LOT more. I would add garlic, at the very minimum.
Does anyone use the pouch method regularly? It seems like extra work with no payoff to me.
Strange... I once tried the recipe and it was great. I use the puch method all the time for chicken and fish. I find it's great for keeping the meat moist. Sa a general rule I stick to 15minutes for fish fillets and 20 for chicken at 200 celcius.
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