Artichoke-Chicken En Papillote

Recipe Ingredients

1 tablespoon	15ml	Olive oil
4		Boneless skinless chicken breast halves
1/2 cup	118ml	Chopped sun-dried tomatoes - packed without oil
1/2 cup	118ml	Boiling water
1/2 cup	118ml	Low-salt chicken broth
1/2 teaspoon	2.5ml	Dried parsley flakes
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Salt
2		Garlic cloves - minced
14 oz	397g	Artichoke hearts - (1 can) drained
2 cups	474ml	Green bell pepper strips

Recipe Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove from heat; set aside. Combine tomatoes and boiling water in a bowl; cover and let stand 10 minutes. Drain. Combine tomatoes, broth, and next 6 ingredients (broth through artichokes) in bowl; toss gently.

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.

Source:
Cooking Light, June 1995, page 98

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