Chicken En Papillote With Vegetables

• 1 lb boneless skinless chicken breast half
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
• 6 ounces pea pods, trimmed
• 1 cup canned artichoke heart, drained and quartered
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh flat-leaf parsley
• parchment paper
• 1/2 cup sliced green onion

1. Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat.
2. Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
3. Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets.
4. Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.

chicken, extra virgin olive oil, fresh oregano, thyme, lemon peel, lemon juice, kosher salt, fresh ground black pepper, fresh asparagus, pods, cherry tomatoes, flatleaf, parchment paper, green onion

Taken from www.food.com/recipe/chicken-en-papillote-with-vegetables-196162 (may not work)