Ingredients

Baking Paper

2 cups rocket leaves, torn

4 skinless chicken breasts

2 tsp fresh sage, chopped

2 tsp fresh rosemary, chopped

1cup vine-ripened tomatoes, chopped

Sea salt

Cracked pepper

4tsp macadamia oil

4 tsp kalamata olives, pitted & sliced (optional)

Cooking spray

Method

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

Protein: 27g

Fat: 7g (unsaturated)

Carbohydrate: 2g