|Skinless boneless chicken breast halves||1 1⁄2 Pound (4 Halves)|
|Olive paste||3 Tablespoon (Green Or Black)|
|New potatoes||12 Ounce (3 Nos)|
|Tomatoes||4 Small, cored|
|Vegetable oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Preheat the oven to 450Â°F.
2. Remove the tenderloins from the chicken halves and reserve them for some other use. Rub the olive paste on both sides of each chicken breast half.
3. Cut the potatoes into 1/16-inch-thick slices, and thinly slice the tomatoes. Set four 12-inch squares of aluminum foil on the counter. Lightly oil the center of each piece of foil, and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper, and the tomato slices. Wrap the chicken airtight, and set the packages on a baking sheet. Bake until all is cooked through, 30 minutes.
4. When the chicken is done, unwrap the packages carefully (steam will escape when you open the packages). Transfer the chicken, potatoes, tomatoes, and the natural juices to shallow bowls.