INGREDIENTS
- 1 tablespoon whole grain Dijon mustard
- 2 tablespoons red-wine vinegar
- Pinch of sugar
- Coarse salt and freshly ground pepper
- 5 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breast halves
- 20 to 24 thin asparagus spears, trimmed
- 12 cherry tomatoes, halved
- 20 Kalamata olives, pitted
- 3 artichoke hearts, steamed and quartered
- 8 basil leaves, torn
- 1/2 cup crumbled feta cheese
DIRECTIONS
- Preheat oven to 350 degrees.
- In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.
- Season chicken on both sides with salt and pepper; set aside.
- Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.
- Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.
- Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.