This was SO easy and tasted great. I just made enough for two and saved the rest of the ingredients to do it again in a couple of weeks. 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. (I did one in parchment paper and one in foil and couldn't tell a difference between the two except that the parchment paper ripped when I transferred the chicken and the foil didn't) Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.
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