Boiled new potatoes or buttered orzo are good partners for this savory chicken dish. If you don't have Italian seasoning, substitute dried oregano instead. Recipe courtesy of reader Joanna Douglass of Jackson, Tennessee.
Source: Everyday Food, April 2009
Prep Time 15 minutes
Total Time 35 minutes
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.
Use a wide spatula to move the chicken packets from the baking sheet to plates without opening or tearing them.