Directions

1. Divide foil into four 12x12 inch squares and lay on a flat surface. Position one chicken breasts in the center of each foil square.
2. Trim 1-2 inches off of the flat end of the asparagus and discard. Chop the left over asparagus spears in half and separate them between the foil packs.
3. Cut the lemon into thin slices and allot them evenly among the foil packs Place the slices out among the chicken and asparagus.
4. Mix the butter, garlic, juice of the remaining lemon, and Italian seasoning together in a small bowl. Coat the mixture over the chicken and asparagus. Sprinkle a dash of salt and pepper for taste.
5. Wrap the foil around the chicken and asparagus, and squeeze the ends together to ensure the pack remains closed.
6. 5. Grill over medium-high heat for 7-9 minutes on each side or bake at 400 °F for 15-20 minutes. Remove from heat once the chicken is cooked through and asparagus is tender. Serve immediately.