Here's the recipe:
INGREDIENTS:
4 12"x18" parchment sheets
2 cups arugula, torn
4 (4oz) skinless, boneless chicken breast halves
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
1 cup plum tomatoes, chopped
3/4 tsp sea salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil, best quality
4 tsp Kalamata olives, sliced and pitted (optional)
cooking spray
INSTRUCTIONS:
Preheat oven to 450 F. unfold parchment and coat lightly with cooking spray, leaving a two inch border. Place 1/2 cup arugula on one side of the parchment so it touches the fold but not the ungreased border. Place the chicken breast over arugula; sprinkle with 1/2 tsp sage and 1/2 tsp rosemary. Top with 1/4 cup chopped plum tomato. Sprinkle with one-fourth of the salt and black pepper, and drizzle with 1 tsp olive oil. Top with 1 tsp sliced olives if desired. Fold paper; seal edges with narrow folds. repeat with the remaining parchment paper, chicken and other ingredients. Place the packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned. To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top. You can also serve right out of packets; carefully transfer to plates and pierce each to allow steam to escape.