for 4 portions
½ lb. asparagus (230 g), trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, chopped
1 chicken breast
fresh mozzarella cheese, sliced
1 tomato, sliced
3 fresh basil leaves
Preheat the oven to 200°C.
Place the asparagus in a mixing bowl and coat it carefully with olive oil, salt, pepper and garlic.
Tear a sheet of parchment paper, large enough to be folded into a bundle.
Place the chicken breast on top and season with salt and pepper. Place the mozzarella, tomato and basil on top.
Fold the edges of the parchment paper in a widthwise direction 2 to 3 times and then twist the ends until they are completely closed.
Bake for 20-25 minutes or until internal temperature reaches 74°C (165°F).