Ingredients

The following ingredients have 4 Servings
  • 6 lemons (4 sliced into rounds and 2 halved crosswise)
  • 4 (6-8 oz) boneless, skinless chicken breasts
  • Salt to taste
  • Ground black pepper to taste
  • A pinch paprika (optional)
  • 4 Tablespoons olive oil
  • 4 canned whole artichoke hearts
  • 12-16 kalamata olives
  • 4 sprigs of fresh rosemary
  • 4 Tablespoons crumbled feta cheese

Instruction

  • Preheat oven to 400 degrees F. Tear off four double sheets of foil, about 12-inches long each.
  • Place about 3 slices of lemon onto each foil. Fold up all 4 sides of each sheet of foil, forming each into a packet.
  • Season both sides of each chicken breast with salt and pepper (and also paprika if desired).
  • Lay one breast onto each foil sheet (on top of the slices of lemon).
  • Drizzle each with the juice of one half of a lemon and 1 tablespoon of olive oil.
  • Halve or quarter the artichoke hearts and distribute among the foil packets along with the whole olives, fitting them in on the sides.
  • Top each chicken breast with remaining slices of lemon, and one sprig of rosemary for each.
  • Fold the sides of each foil sheet over the chicken, covering completely, and then sealing the packets closed.
  • Place foil packets in a single layer on a baking sheet and bake for about 25-28 minutes.
  • Right before serving, open the foil packets and sprinkle one tablespoon of feta cheese over each chicken breast.