Chicken breasts over fennel in parchment

Chicken second courses

Very easy. Slice the fennel thinly. Toss the boneless chicken breasts and sliced fennel in olive oil with salt and pepper. Pile the chicken breast on top of the sliced fennel with a couple lemon slices and sprigs of fresh thyme. Seal this all in parchment folded in half with edges folded over and over to make a tightly sealed envelope. Bake at 400 degrees for 20 min.