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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.

  • Season chicken on both sides with salt and pepper; set aside.

  • Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.

  • Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.

  • Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.

Reviews (6)

55 Ratings
  • 5 star values: 17
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 0
Rating: 4 stars
09/13/2019
I made this for family and friends and they all raved over it! Thanks!
Rating: 5 stars
05/10/2019
We saw this on TV, on the request my husband did it, but without artichoke as we didn’t have it, it was great. We will be doing again and again good for people watching weight and healthy diet
Rating: 5 stars
07/14/2016
Made this several times. It is great!. Easy, relatively low in calories and very tasty. I used broccoli instead of asparagus as well as spinach. I even used cauliflower florets instead of asparagus (simply what I had at home). I didn't add the artichoke hearts as I didn't have them. Also, I made the same with salmon fillets, turned out well, only that needs to be cooked less time than chicken breasts.
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Rating: 5 stars
11/06/2013
This recipe was easy and delicious. Will make it again. I would add more asparagus next time.
Rating: Unrated
04/09/2013
I halved this recipe, and I put it in my oven for 25 minutes - it was practically raw. Maybe my oven wasn't working properly, but I put it back in the oven for longer and it was delish!
Rating: 5 stars
04/08/2013
I first saw this recipe on last Saturday as I was pondering over what to create for dinner. Well I took the plunge and decided to give it a try, and believe me it was mouth watering delicious. I plan to recreate this dish in the near future and share it with friends and family. - Arn
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