4 boneless skinless chicken breasts
4 sheets (18 x 12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
1/2 teaspoon dried oregano leaves
8 sun-dried tomatoes, cut into thin slivers
2 jars (6 oz. each) quartered marinated artichoke hearts, drained
1 can (about 4 oz.) sliced ripe black olives, drained
2-2/3 cups cubed unpeeled baking potatoes
1/4 cup Parmesan and garlic salad dressing
Chopped parsley (optional)
Preheat oven to 450. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with 1 tablespoon salad dressing. Double fold side and ends of soil to seal packet, leaving head space for heat circulation. Repeat with remaining chicken, oregano, vegetables and dressing to make three more packets. Place packets on baking sheet. Bake 35 to 40 minutes or until chicken in no longer pink in center. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Garnish, if desired, with chopped parsley. Makes 4 servings.
*Can also be eaten from the foil to save dish washing. How to fold foil is at the right of this page.