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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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People think I fussed when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist moist and tender. It saves time and makes clean up a breeze.Edna Shaffer, Beulah, Michigan Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 pound sliced fresh mushrooms |
1-1/2 cups fresh baby carrots |
1 cup pearl onions |
1/2 cup julienned sweet red pepper |
1/4 teaspoon pepper |
1 teaspoon dried thyme |
1/2 teaspoon salt, optional |
Directions:
1. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12-in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired.
2. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375° for 20 minutes or until chicken juices run clear. Yield: 4 servings.
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