Mediterranean Chicken En Papillote

This recipe was in our local newspaper recently, posted by Nadine Fownes, the Food Columnist. I made it last night for friends and it was delicious and well received. We were late getting home from a basketball game and our guests arrived before I had finished prepping the ingredients. As a result everyone gathered in the kitchen while I finished dicing and chopping. Then I had my partner read out how much went in each "package" and the assembly became entertainment. The colour mix is wonderful and the the combination of flavours outstanding. The parchment paper I had was not easily folded and secured so I ended up putting a staple in each end to keep it secure. The wine wasn't added until the last step when 2 of the 3 sides were fastened!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  chicken breasts, cut into cubes
• 16  small grape tomatoes or 16  small cherry tomatoes
• 1⁄4 cup sun-dried tomato, roughly chopped
• 1  red peppers or 1  yellow peppers or 1  orange bell pepper, cut into strips
• 1⁄2 small red onion, thinly sliced
• 2 -4  garlic cloves, crushed and finely chopped
• 16  kalamata olives, whole
• 1⁄2 cup feta cheese, crumbled
•  salt
•  fresh ground black pepper
• 1⁄2 cup dry white wine
• 2  tablespoons olive oil
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄4 cup fresh basil, torn
• 4  slices fresh lemon (thin slices)
•  four large squares parchment paper

Directions

1. Preheat oven to 400°F.
2. Prepare ingredients and line them up on the counter.
3. Take four parchment paper squares and place two squares on each of two baking sheets.
4. Starting with chicken, divide cubes among parchment sheets.
5. Next, divide tomatoes among the squares, followed by chopped sun-dried tomatoes, pepper strips, sliced onion, chopped garlic, olives and crumbled feta.
6. Season each mound with salt and pepper, then dribble a little white wine and olive oil over each mound. Sprinkle in herbs; top each with a lemon slice.
7. To wrap packages: Pick up one corner of the parchment paper and fold over to meet opposing corner, line up the edges taking care to keep all ingredients inside the paper. Starting at one end, fold over the edges and crimp to make a fairly tight seal all the way around. Place package on baking sheet. Repeat with remaining parchment squares.
8. Slide baking sheets into preheated oven and bake 25 minutes.
9. While the packets are baking, make a side-dish such as plain steamed rice or quinoa.
10. When packets are finished, slide each onto a plate, make a tiny tear in the centre of each package so a little steam can escape (be careful of the hot steam) and serve right away.
11. Note: Recipe makes four servings, but ingredient amounts can easily be scaled up or down to make more or fewer servings.