Herbed-Up Chicken Packet

Many years ago, my dad pointed me towards a new cooking site, Hungry Girl. I have since collected many a recipe (and one of the cookbooks!) from the site but, and I am ashamed to admit this, never actually made any of the recipes to my knowledge. That changed this week.

I chose this recipe to start with because a lot of its ingredients (or easy to trade out ingredients) were on sale at Publix this week – score! Also, it seemed easy and straightforward to make and didn’t require a ton of specialized ingredients which is my one complaint about HG’s recipes. They can call for a lot of not-easy-to-find ingredients. They have gotten better about this over the years but I still look through the ingredients of their recipes¬†before saving them.

So, the recipe itself makes a ton of food which I always appreciate! And it was super easy to put together everything, put the tinfoil “packet” together and then put in the oven. Easy as pie. The result is tasty – the fresh herbs not only make this taste delicious but also made my apartment smell like an Italian kitchen so bonus there. What I had a hard time with is what to pair this with. Spaghetti is the obvious choice but if you’re trying to watch what you eat, not the best. I ended up with a tossed salad which complimented it nicely.

Here is the dish plated - chicken is under all those veggies!

Here is the dish plated – chicken is under all those veggies!

Herbed-Up Chicken Packet
From Hungry Girl (see original recipe here)
Makes 2 servings


2 cups cherry tomatoes (I used grape tomatoes)
1 tsp. olive oil
2 tsp. chopped garlic
1 tsp. finely chopped fresh thyme
1/4 tsp. each salt and black pepper
Two 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness (I used tenderloins to the same weight)
1 cup chopped onion
1/2 cup finely chopped fresh basil


  1. Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  2. In a medium bowl, drizzle tomatoes with olive oil and toss to coat. Sprinkle with garlic, thyme, and 1/4 tsp. each salt and black pepper. Mix well.
  3. Lay cutlets on the center of the foil. Top with seasoned tomatoes, onion, and basil. Cover with another large piece of foil.
  4. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is fully cooked.
  5. Cut packet to release steam before opening entirely.

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