ARTICHOKE-CHICKEN EN PAPILLOTE 1/2 cup chopped sun-dried tomatoes 1/2 cup boiling water 1 tbsp olive oil 4 skinless boneless chicken breasts 1 (14 oz) can artichoke hearts 1/2 cup low-salt chicken broth 2 garlic cloves; minced 1/2 tsp dried parsley flakes 1/2 tsp dried oregano 1/4 tsp pepper 1/8 tsp salt 2 cups green bell pepper strips
Preheat oven to 375 degrees F. Combine tomatoes and boiling water in a bowl; cover and let stand 10 minutes. Drain; set aside. Heat oil in skillet. Add chicken; cook 2 minutes on each side or until browned. Remove from heat; set aside. Combine tomatoes, artichokes, broth, garlic, parsley, oregano, salt, and pepper in bowl; toss gently; set aside. 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. Place on individual plates, and cut open; serve immediately. Servings: 4 Adapted from source: Cooking Light; June, 1995 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
