Boneless Chicken in Packages with Orange

1. To prepare the oranges: Cut the ends off each orange, and use a knife to remove the zest, pith, and outer membrane, cutting downward as close to the flesh as possible. Cut the oranges crosswise into wheels or carefully cut the segments free of their tender skins (see the illustrations below). Put them in a bowl with all their juices.
2. Divide the chicken into 4 portions, cutting the breasts as necessary so they’re of roughly equal thickness (1/2- to 1-inch each). Tear off two 1-foot-square pieces of aluminum foil or parchment paper and stack them one on top of the other. Put a chicken breast on the first sheet of foil or paper top with a sprinkle of salt and pepper and one quarter each of the orange slices and herb, and drizzle each with about 1 tablespoon olive oil.
3. To seal the package, begin at one end and fold the foil or paper around over the edges. Repeat with the rest of the ingredients. Put the packages in a large baking dish or rimmed baking sheet. (At this point, you can refrigerate foil packages in the sheet or dish for up to 4 hours before proceeding; return to room temperature before putting in the hot oven.)
4. Heat the oven to 450°F. Put the sheet pan or baking dish in the oven and bake for 20 minutes. Carefully cut through a package with a small sharp knife and nick into the chicken. The blade should meet with little resistance and when you peek, the meat will show very little or no hint of pink. (Sorry, there is no other way until you get a feel for this technique; thermometers are also tricky with thin cuts.) If the chicken isn’t ready, return the packages to the oven for another 5 minutes. To serve, transfer the packages to shallow bowls to be opened at the table.

— Recipe adapted from How to Cook Everything: Completely Revised Twentieth Anniversary Edition