Baked Chicken in Paper with golden raisins, herbs and pine nuts cooks in 15 minutes! It is total simplicity and flavor in one recipe—easy to make and sure to wow everyone at the table.
Heat oven to 400ºF. Place each chicken breast between two sheets of plastic wrap and pound to an even ½-thickness. Prepare four 20-by-30-inch pieces of parchment: fold in half and cut into a half-heart shape. Unfold and place chicken on one side of each paper.
In a bowl combine parsley, garlic, zest, salt and red-pepper flakes. Divide mixture among chicken breasts, covering the surface of each piece. Sprinkle with raisins and nuts.
Fold parchment over chicken breasts and pleat in 1-inch increments, folding edges over tightly to seal packet. Fold the last pleat underneath the packet. Place packets on a baking sheet; bake until packets are puffed and chicken is cooked through, 15 min.
Carefully transfer packets to plates, cut the paper across the top and tear to open.
Notes
Be careful as you open packet. The steam is very hot.