Basil Chicken and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Make Ahead. You can also grill the packets over medium-hot coals (350° to 400°) for 20 minutes. Ingredients:
cooking spray |
4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips |
1 large red bell pepper, thinly sliced |
1 small zucchini, sliced |
2/3 cup thinly sliced carrot |
1/2 cup tightly packed shredded fresh basil |
1/2 teaspoon pepper |
4 teaspoons olive oil |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 375°.
2. Tear off 4 (12-inch) lengths of heavy-duty aluminum foil; fold each piece of foil in half, shiny sides together. Place on a baking sheet, and open out flat, shiny side up. Coat with cooking spray.
3. Arrange one-fourth of chicken strips on half of each aluminum foil square near the crease. Spoon vegetables evenly over chicken; sprinkle with basil and 1/2 teaspoon pepper. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold aluminum foil over chicken and vegetables, bringing edges together; fold edges over to seal securely. Pleat and crimp edges to make an airtight seal. Bake at 375° for 30 minutes.
4. Remove chicken mixture from packets, and transfer to individual serving plates. Or, if desired, place packets on individual serving plates; cut an opening in the top of each packet, and fold aluminum foil back. Sprinkle each serving with 1 tablespoon Parmesan cheese. Serve immediately.
5. Note: If desired, fill foil packets with chicken and vegetables the night before and chill. Bake at 375° for 35 minutes.
|
|