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Asparagus Chicken Pockets

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



  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.

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