SERVES 4 (420 calories per serving)

4 small chicken breasts
1/4 cup dijon mustard (1 T per breast)
Sea salt and pepper
4 basil leaves
4 thinly sliced prosciutto slices (about 1/4 pound)
1 lb asparagus, ends removed, slice in quarters, lengthwise
1 large red pepper, sliced thin, in matchsticks
1 T extra virgin olive oil OR coconut oil, melted

Parchment Paper

INSTRUCTIONS

Preheat oven to 425°F.

Spread each chicken breast evenly with 1 tablespoon of mustard. Place a basil leaf on top of each chicken breast and lightly season each breast with a pinch of salt and pepper. Wrap each chicken breast with a slice of prosciutto.

Cut four 18-inch lengths of parchment paper. Fold each in half and trace a large, fat half-heart shape on each one. (See diagram below.) Cut out the shapes and proceed as directed.

Place peppers and asparagus in a bowl and drizzle with olive oil OR melted coconut oil and toss. Open each heart. On one side of each heart, divide the asparagus and red pepper among the four parchment paper packs. Season with salt and pepper. Place one prosciutto wrapped chicken breast on top of each vegetable stack and seal each packet.

Watch: How to Seal a Parchment Paper Packet:

Fold packets tightly and place on baking sheet. Bake for approx. 25-30min. Internal chicken temp is 165 degrees F.