SERVES 4 (420 calories per serving)

INGREDIENTS

Parchment Paper

For the Chicken:
4 raw boneless chicken breasts (1.5 lbs)
4 oz. fresh mozzarella, sliced
4 Roma tomatoes, sliced
2 T grass fed, organic butter, divided
4 T dry white wine
4 T lemon juice
Sea salt & pepper
Fresh basil, torn

For Herb Rub:
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tsp Italian seasoning, dried (optional)
1/2 tsp lemon-pepper seasoning (optional)
2 cloves garlic, crushed
1 T + 1 tsp extra virgin olive oil OR use melted coconut oil
Sea salt & pepper

INSTRUCTIONS

For the Herb Rub:
Combine all of the herbs, spices & garlic in a bowl. Drizzle with olive oil to moisten and coat herbs. Season with salt & pepper.

For the Chicken:
Preheat oven to 400 degrees.

Cut four 18-inch lengths of parchment paper. Fold each in half and trace a large, fat half-heart shape on each one. (See diagram below.) Cut out the shapes and proceed as directed.

Rub chicken thoroughly with herb rub, coating both sides well. Set aside.

Open the parchment paper shape.

Place a pat of butter or coconut oil on each packet. Place chicken on top and spoon over each: 1 T lemon & 1 T white wine. Place sliced mozzarella over chicken. Top mozzarella with the sliced tomatoes. Season the tomatoes with salt & pepper.

Watch: How to Seal a Parchment Paper Packet:

Fold packets tightly and place on baking sheet (or wrap each casserole tightly with foil). Bake for approx. 25-30min. Internal chicken temp is 165 degrees F.