Ingredients
Vinaigrette:
1T coarse dijon mustard
2T red wine vinegar
1 each salt, pepper and sugar
5T olive oil
4 boneless, skinless chicken breasts.
1 bunch asparagus
handful of cherry tomatoes
1/4c kalamata olives, halved
a few jarred or frozen artichoke hearts, halved or chopped depending on size
Basil leaves
2-4oz crumbled feta cheese
Preparation
In bowl, whisk mustard, vinegar, salt, pepper and sugar. While whisking, drizzle in olive oil. Set aside.
Make 4 parchment packets. In each, place 4-6 spears asparagus, 1 chicken breast, a pinch of salt and pepper on the chicken, a spoonful of the vinaigrette, a few tomatoes, some olives, and a couple artichoke hearts, 3-4 basil leaves, and some feta. Fold parchment packets in half and fold/seal edges. Place packets on baking sheet. Cook at 350 degrees until packets puff up, approx 28 mins.
