Chicken en Papillote with Vegetables
1 pound skinless, boneless chicken breast halves
2 Tbsp extra virgin olive oil
1 tsp dried oregano
1/2 tsp dried thyme, crushed
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
10 oz fresh asparagus, cut into 2 in. pieces
1 cup canned artichoke hearts, drained and quartered
1 can diced tomatoes
2 Tbsp chopped fresh parsley
1/2 cup sliced green onions
Cut chicken breasts crosswise into 1/2 inch slices. In a medium bowl combine oil, oregano, thyme, lemon juice, salt, and pepper. Add chicken and toss to coat. Let stand while preparing veggies.
In a large bowl combine asparagus, artichoke hearts, tomatoes, and parsley. Tear four 20x2 in. pieces of parchment paper; fold in half crosswise and crease. Open up again. On half of one parchment sheet, arrange 1/4 of the veggies, top with chicken pieces. Top with 1/4 of the green onion. To make packet, fold parchment paper over chicken and vegetables. Crimp and fold edges to seal, twist corners. Repeat to make 4 packets.
Place 2 packets on each of 2 baking sheets. Bake on separate racks in a 400 degree oven about 20 minutes or until chicken is no longer pink.
There are 5 million and two diet cookbooks out there, just rounding, and I buy a good lot of them. Do I read them? I have good intentions! But no, sadly, these little guides to my health and fabulous body lie in waiting on a shelf. It has been declared (ahem **not by me but by another person who lives in residence in our humble abode**) Where was I? Yes, it has been declared we will be eating sugar and carb free until we are belly free. So I pulled out this old book, The Sonoma Diet, and looked for a quick recipe. This is what I found and MAN, where has this book been all my life! This was so good, a definite new addition to the regular pile o recipes. Now, I can't tell you what the Sonoma Diet is.. but it just may be worth looking into!