Asparagus Chicken Pockets
Asparagus, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
- 4 pieces of foil (12 x 15 inches)
- 3 tablespoons Dijon-style mustard
- 2 tablespoons lemon juice
- 1 tablespoon chopped, fresh marjoram (or 1 teaspoon dried flakes) or 1 tablespoon thyme
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves, or 1 pound boneless canned chicken, drained
- non-stick cooking spray
- 1 can (14.5 oz.) asparagus or ½ (2.5 pound) bag frozen asparagus or 1 pound washed fresh asparagus spears
- ⅓ pound carrots, peeled and cut into long, thin strips
- Preheat oven to 400°F.
- Make foil pouches by folding the sheet in half and folding the edges of 2 sides.
- Combine mustard, lemon juice, marjoram or thyme, and pepper; set aside.
- Using non-stick cooking spray, brown chicken 2 to 4 minutes over medium heat. If using chicken breasts: cut each piece lengthwise into 5 or 6 strips after browning.
- Lightly spray inside of foil pouches with nonstick cooking spray.
- Divide chicken, sauce, and vegetables among the four foil pouches. Close pouches by folding edges together.
- Place foil pouches on baking sheet and bake at 400°F 12 minutes. Note: If using raw chicken breasts, internal temperature of meat should reach 170°F.
- Remove from foil pouches and serve.