Chicken Puttanesca in foil wrappers

Ingredients:

• 4 skinless, boneless chicken breasts (200g each)
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 1 can (425 g) of canned cherry tomatoes
• 1 package (250 g) frozen artichoke hearts, thawed
• 1/3 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 4 cloves garlic, crushed
• 0.5 tsp red pepper flakes
• 1 medium baguette or half a standard baguette, cut in half horizontally
• 2 tbsp. l. grated parmesan
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 200°C.
2. Season the chicken with salt and pepper. Lay out four 12x18-inch sheets of foil on the counter. Drizzle each sheet with olive oil and place a chicken breast on top.
3. In a bowl, combine the tomatoes, artichokes, olives, capers, 2 crushed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes. Divide the mixture evenly among the chicken breasts. Fold the edges of the foil over the chicken breasts and seal into individual bundles; place on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
4. Meanwhile, in a bowl, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes, and a pinch of salt; spread the mixture on the baguette halves and sprinkle with Parmesan and parsley. Bake until the bread is golden brown around the edges, 8 to 10 minutes. Cut each toasted baguette in half.
5. Open the chicken packages and serve with garlic bread.