Recipe: Artichoke-Chicken En Papillote (with peppers and sun-dried tomatoes)

ARTICHOKE-CHICKEN EN PAPILLOTE

1/2 cup chopped sun-dried tomatoes
1/2 cup boiling water
1 tbsp olive oil
4 skinless boneless chicken breasts
1 (14 oz) can artichoke hearts
1/2 cup low-salt chicken broth
2 garlic cloves; minced
1/2 tsp dried parsley flakes
1/2 tsp dried oregano
1/4 tsp pepper
1/8 tsp salt
2 cups green bell pepper strips

Preheat oven to 375 degrees F.

Combine tomatoes and boiling water in a bowl; cover and let stand 10 minutes. Drain; set aside.

Heat oil in skillet. Add chicken; cook 2 minutes on each side or until browned. Remove from heat; set aside.

Combine tomatoes, artichokes, broth, garlic, parsley, oregano, salt, and pepper in bowl; toss gently; set aside.

Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1/4 cup bell pepper strips near the fold. Top each with 1 chicken breast half, 1/2 cup tomato mixture, and 1/4 cup bell pepper strips. Fold paper, and seal edges with narrow folds; place the packets on baking sheets.

Bake at 375 degrees for 30 minutes or until puffed and lightly browned. Place on individual plates, and cut open; serve immediately.

Servings: 4
Adapted from source: Cooking Light; June, 1995