RCI-MT.004.0026.001
Asparagus Chicken Pockets
Asparagus, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- of foil (12 x 15 inches)4 pieces
- 3 tablespoons
- 2 tablespoons
- chopped1 tablespoonfresh marjoram (or 1 teaspoon dried flakes) or 1 tablespoon thyme
- ¼ teaspoon
- skinless4 unitboneless chicken breast halves, or 1 pound boneless canned chicken, drained
- 1 unit
- (14.5 oz.) asparagus or ½ (2.5 pound) bag frozen asparagus or 1 pound washed fresh asparagus spears1 can
- carrots⅓ poundpeeled and cut into long, thin strips
Method
1
Preheat oven to 400°F. In a small bowl, combine Dijon-style mustard, lemon juice, fresh marjoram (or dried thyme), and ground black pepper.
2
Pat chicken breast halves dry with paper towels. Place each chicken breast on a sheet of foil (12 x 15 inches) and spread 2 teaspoons of the mustard mixture over the top of each breast.
3
Drain canned asparagus (or thaw frozen asparagus), and pat dry. Divide asparagus spears and carrot strips evenly among the four foil sheets, arranging them on top of each chicken breast.
4
Fold each foil sheet to create a packet: bring the long edges together and fold down, then fold the short edges up and under to seal completely, creating a pouch that traps steam.
5
Place foil packets seam-side up on a baking sheet. Bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F).
25 minutes
6
Remove from oven and carefully open each foil packet by folding back the edges (steam will be hot). Transfer the chicken, asparagus, and carrots to a serving plate and drizzle with any accumulated juices.