Chicken With Pesto Asparagus And Tomatoes

• 12 (18 inch) parchment paper or (18 inch) aluminum foil
• 1 chicken breast
• 5 ounces asparagus
• 1 roma tomato, sliced
• 2 tablespoons pesto sauce
• 1 tablespoon olive oil

1. Preheat oven to 400 degrees farhenheit (200 degrees celius).
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle with salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chikcen reaches 165 degrees fahrenheit (75 degrees celcuis).
8. Enjoy!

parchment paper, chicken, asparagus, roma tomato, pesto sauce, olive oil

Taken from www.food.com/recipe/chicken-with-pesto-asparagus-and-tomatoes-530347 (may not work)