Pesto Chicken and Potatoes in Parchment Packets

Ingredients and Weight:

• 8 boneless, skinless chicken breasts (4 ounces each)
• 1 pound baby potatoes, scrubbed and halved
• 1 cup pesto sauce
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut 8 large sheets of parchment paper (12x12 inches).
3. Place a chicken breast in the center of each parchment sheet.
4. In a bowl, combine potatoes, pesto, sun-dried tomatoes, basil, Parmesan cheese, salt, and pepper.
5. Divide the potato mixture evenly among the parchment sheets and place it around the chicken breasts.
6. Fold the parchment sheets tightly, crimping the edges to seal the packets.
7. Place the packets on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Nutritional Information:

• Calories: 400 per serving
• Fat: 15 grams per serving
• Carbohydrates: 40 grams per serving
• Protein: 25 grams per serving

Dish Characteristics:

• Juicy and flavorful chicken
• Crispy and aromatic potatoes
• Vibrant and herbaceous pesto sauce
• Easy to make and perfect for a crowd

User Comments:

• "I've made this dish several times and it's always a hit with my guests."
• "The parchment packets make cleanup a breeze."
• "The flavors are incredible."
• "This is a healthy and satisfying meal that's perfect for any occasion."

Special Precautions and Tips:

• Use a meat thermometer to check the internal temperature of the chicken before serving. It should read 165°F (74°C) in the thickest part.
• If you don't have parchment paper, you can use aluminum foil.
• To make the dish vegetarian, replace the chicken with grilled tofu or portobello mushrooms.