2 cups rocket leaves, torn
4 skinless chicken breasts
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
1cup vine-ripened tomatoes, chopped
4tsp macadamia oil
4 tsp kalamata olives, pitted & sliced (optional)
Preheat oven to 220°C. Cut baking paper into 4 sheets (roughly 30cm x 40cm) and lightly coat with cooking spray.
Place ½ cup of the rocket leaves in the middle of 1 baking paper sheet. Place 1 chicken breast over the rocket at top with ½ tsp sage, ½ tsp of rosemary, ¼ cup tomatoes and sprinkle with salt and pepper. Drizzle with macadamia oil and add 1 tsp olives if desired. Fold baking paper to encase chicken breast and seal edges by placing the folds under the chicken breast and putting the parcel on a baking tray. Repeat with other 3 chicken breasts.
Bake for 20mins or until baking paper becomes lightly browned. Carefully transfer to plates and pierce each parcel to allow steam to escape.
Makes 4 Servings.
Energy: 185 calories
Fat: 7g (unsaturated)
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