P’s Parchment Baked Chicken with Arugula, Sage & Rosemary

P’s Parchment Baked Chicken with Arugula,Sage & Rosemary

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Course: Dinner, lunch
Cuisine: American
Keyword: Chicken, dinner, lunch
Prep Time: 15minutes
Cook Time: 20minutes
Total Time: 35minutes
Servings: 4servings
Calories: 213kcal


  • 2 cups Arugula leaves torn
  • 4 Skinless boneless chicken breasts halves 4-6oz each
  • 2 tsp Fresh Sage chopped
  • 2 tsp Fresh Rosemary chopped
  • 1 cup Plum Tomatoes chopped
  • 4 tsp Olive oil
  • 4 tsp Kalamata Olives sliced and pitted
  • Fresh ground pepper and sea salt to taste


  • Preheat oven to 450°F
  • Cut 4 pieces of parchment paper into 12×16 inch pieces. Fold paper in half to create a crease, then unfold and get ready to fill each one.
  • Place 1/2 c Arugula touching the crease on each piece of paper
  • Place chicken over arugula, sprinkle with 1/2 tsp. Sage and 1/2 tsp. Rosemary. Top with 1/4c chopped tomatoes, pinch of salt & pepper. Next drizzle with 1/2 tsp. olive oil and top with 1 tsp olives.
  • Fold parchment paper over top and seal edges with narrow folds.
  • Place packets on baking sheet for 20 minutes or until puffy and lightly browned
  • To serve: open packets and transfer to plates. Pour juices over the top!


Serving: 1packet | Calories: 213kcal | Carbohydrates: 1g | Protein: 33g | Fat: 8g