Who likes dry chicken? By baking chicken in a foil packet, you steam the chicken and keep all of the moisture in it. Finally!

Ingredients:

• 3 Tbs Pinot Grigo

• 2 Tbs olive oil

• 2 Tbs garlic paste

• Zest of 1 lemon – grated

• 1 Tbs lemon juice

• 1 tsp fresh rosemary - finely chopped

• 1 tsp fresh oregano - finely chopped

• 1 tsp fresh thyme - finely chopped

• Pinch of rock salt

• Pinch of black pepper

• Non-stick heavy duty aluminum foil

How to prepare a foil packet:

1. Fold a very large piece of foil in half and run hand along the crease (this is the bottom).

2. Fold the sides over, running hand along the creases and folding three times over on each side.

3. You now have a foil pocket with one opening to place food into.

4. Insert food, and fold top over three times, using your hand to crease after each fold.

Directions:

1. Preheat oven to 400F.

2. Place all ingredients into foil packet and close.

3. Cook for 15-20 min or until internal temperature reaches 165F.

4. To start sauce, sautee shallots and garlic in butter in a tall quart pan.

5. Turn heat off, then add EVOO, white wine, lemon juice, lemon zest, salt, pepper, and herbs.

6. Cover chicken with lemon sauce and garnish with lemon slices.

Written by: Dr. Terra Caudill

Photo Credit: Dr. Terra Caudill

Original Recipe: Ina Garten at FoodNetwork.com