Every once in a while, I pull out this old cookbook I inherited somewhere along the way.  It’s probably the biggest and oldest cookbook I own and I turn to it every once in a while when I need a fresh idea instead of throwing together the same old recipes.  I don’t even think the cookbook is in print anymore which is a shame because it does have many wonderful recipes and great tips for the accidental chef.  My best tip for using cookbooks, choose a recipe by accident… randomly open a page of the cookbook and choose the first recipe you see.  Tonight’s Accidental Chef delight was Italian Chicken in Envelopes or as I have dubbed the recipe: A Gift of Chicken.

Italian Chicken in Envelopes

1 whole 3 pound chicken
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
4 large fresh tomatoes, peeled and chopped
4 large green olives, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon celery salt
1/4 teaspoon pepper
4 whole bay leaves

Wash chicken. Drain and pat dry.  Cut into quarters (or you can substitute four large boneless, skinless chicken breasts).

Cut 4 sheets of aluminum foil measuring 10″ square.  Grease with olive oil.  Place piece of chicken in the center of each piece of foil.

Combine onion, garlic, tomatoes, olives, basil, oregano, celery salt and pepper; mix well.  Spoon some sauce over each piece of chicken.  Add 1 bay leaf to each package. Fold foil into a neat, sealed package.  Place on cookie sheet or baking dish.  Base at 425F 40 minutes.  Serve from packages.

As all ingredients are whole foods and do not include any flour or gluten, this recipe can be served to gluten intolerant guests.