MAKES 4 SERVINGS (1 package each)

4 (12"x18") parchment sheets
2 cups of arugula leaves, torn
4 (4oz) skinless, boneless chicken breast halves
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
1 cup plum tomatoes, chopped
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil, best quality
4 tsp kalamata olives, sliced and pitted (optional)
cooking spray

Preheat oven to 450 degrees. Unfold parchment paper and coat lightly with cooking spray, leaving a two-inch border. Place 1/2 cup arugula on one side of the parchment so it touches the fold but not the ungreased border.  Place chicken breast over arugula; sprinkle with 1/2 teaspoon sage and 1/2 teaspoon rosemary.  Top with 1/4 cup chopped plum tomato. Sprinkle with one-fourth of the salt and black pepper and drizzle with 1 teaspoon olive oil.  Top with 1 teaspoon sliced olives if desired.  Fold paper; seal edges with narrow folds.  Repeat with the remaining parchment paper, chicken and other ingredients. Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned.  To serve, open packets and transfer arugula and chicken breasts to plates.  Pour juices over top.  You can also serve right in packets; carefully transfer to plates and pierce watch to allow steam to escape.  

NUTRITIONAL INFO (per serving):
185 calories
27g protein
7g fat
2 carbohydrates