Chicken Baked in Parchment |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a healthy and easy recipe. Serve the contents of the packets over steamed rice. Ingredients:
parchment paper |
4 boneless skinless chicken breast halves |
1 cup carrot, cut in matchstick size strips |
1 cup zucchini, matchstrick size strips |
1/2 cup snow peas |
1/2 cup thinly sliced red bell pepper |
1/2 cup reduced-sodium chicken broth, divided |
2 tablespoons all-purpose flour |
2 cloves garlic, minced |
1/2 teaspoon dried thyme leaves |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat oven to 375°.
2. Cut parchment paper into four 10-inch squares.
3. place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
4. Combine 1/2 C.
5. chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
6. Bring to a boil over high heat, stirring constantly until thickened.
7. Reduce heat to low, simmer 1 minute.
8. Spoon broth mixture evenly over chicken and vegetables.
9. Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
10. Fold edges over twice to seal.
11. Place parchment packets into 15x10-inch jelly roll pan.
12. Bake 25-30 minutes or until parchment is browned and puffed.
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