Asparagus Chicken Pockets

Asparagus, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 4 pieces of foil (12 x 15 inches)
 * 3 tablespoons Dijon-style mustard
 * 2 tablespoons lemon juice
 * 1 tablespoon chopped, fresh marjoram (or 1 teaspoon dried flakes) or 1 tablespoon thyme
 * ¼ teaspoon ground black pepper
 * 4 skinless, boneless chicken breast halves, or 1 pound boneless canned chicken, drained
 * non-stick cooking spray
 * 1 can (14.5 oz.) asparagus or ½ (2.5 pound) bag frozen asparagus or 1 pound washed fresh asparagus spears
 * ⅓ pound carrots, peeled and cut into long, thin strips

Directions

 * 1) Preheat oven to 400°F.
 * 2) Make foil pouches by folding the sheet in half and folding the edges of 2 sides.
 * 3) Combine mustard, lemon juice, marjoram or thyme, and pepper; set aside.
 * 4) Using non-stick cooking spray, brown chicken 2 to 4 minutes over medium heat. If using chicken breasts: cut each piece lengthwise into 5 or 6 strips after browning.
 * 5) Lightly spray inside of foil pouches with nonstick cooking spray.
 * 6) Divide chicken, sauce, and vegetables among the four foil pouches. Close pouches by folding edges together.
 * 7) Place foil pouches on baking sheet and bake at 400°F 12 minutes. Note: If using raw chicken breasts, internal temperature of meat should reach 170°F.
 * 8) Remove from foil pouches and serve.