Makes 4 servings
|4||boneless skinless chicken breasts|
|4||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1/2||teaspoon dried oregano leaves|
|8||sun-dried tomatoes, cut into thin slivers|
|2||jars (6 ounces each) quartered marinated artichoke hearts, drained|
|1||can (about 4 ounces) sliced ripe olives, drained|
|2-2/3||cups cubed unpeeled baking potatoes|
|1/4||cup Parmesan and garlic salad dressing|
|Chopped parsley (optional)|
- Preheat oven to 450°F.
- Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with 1 tablespoon salad dressing.
- Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining chicken, oregano, vegetables and dressing to make three more packets. Place packets on baking sheet.
- Bake 25 minutes or until chicken is no longer pink in center. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Garnish, if desired, with chopped parsley.
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