Artichoke-Chicken En Papillote
Source of Recipe
Internet
List of Ingredients
1/2 cup chopped sun-dried tomatoes
1/2 cup boiling water
1 tbsp olive oil
4 skinless boneless chicken breasts
1 (14 oz) can artichoke hearts
1/2 cup low-salt chicken broth
2 garlic cloves; minced
1/2 tsp dried parsley flakes
1/2 tsp dried oregano
1/4 tsp pepper
1/8 tsp salt
2 cups green bell pepper strips
Recipe
Preheat oven to 375 degrees F.
Combine tomatoes and boiling water in a bowl; cover and let stand 10 minutes. Drain; set aside.
Heat oil in skillet. Add chicken; cook 2 minutes on each side or until browned. Remove from heat; set aside.
Combine tomatoes, artichokes, broth, garlic, parsley, oregano, salt, and pepper in bowl; toss gently; set aside.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1/4 cup bell pepper strips near the fold. Top each with 1 chicken breast half, 1/2 cup tomato mixture, and 1/4 cup bell pepper strips. Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
Bake at 375 degrees for 30 minutes or until puffed and lightly browned. Place on individual plates, and cut open; serve immediately.
Servings: 4
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