Chicken En Papillote With Vegetables |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the Sonoma Diet book. Low calorie and quite tasty. Ingredients:
1 lb boneless skinless chicken breast half |
2 tablespoons extra virgin olive oil |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh thyme |
1 teaspoon finely shredded lemon peel |
2 tablespoons lemon juice |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces |
6 ounces pea pods, trimmed |
1 cup canned artichoke heart, drained and quartered |
1 cup cherry tomatoes, halved |
2 tablespoons chopped fresh flat-leaf parsley |
parchment paper |
1/2 cup sliced green onion |
Directions:
1. Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat.
2. Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
3. Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets.
4. Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.
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