Chicken en Papillote with Vegetables

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!