Steamed Chicken Or Fish In Parchment

• 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

1. In bowl, whisk mustard, vinegar, salt, pepper and sugar. While whisking, drizzle in olive oil. Set aside.
2. 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.
3. 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.

vinaigrette, t, t, salt, olive oil, chicken breasts, asparagus, handful of cherry tomatoes, olives, basil, feta cheese

Taken from www.epicurious.com/recipes/member/views/steamed-chicken-or-fish-in-parchment-51810601 (may not work)