Dijon Chicken & Veggie Bundles |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This dish is baked in parchment for easy clean-up - so simple, so delicious!! Ingredients:
8 slices sweet potatoes, cut into 3/8-inch thick rounds (if very small sweet potatoes, use 12 slices - 3 per bundle) |
1 (284 ml) can campbell's low-fat condensed cream of chicken soup |
1 cup uncooked instant rice |
2 tablespoons whole grain dijon mustard |
1 teaspoon chopped fresh oregano leaves |
4 boneless skinless chicken breasts (about 1lb) |
20 green beans |
1/4 teaspoon canola oil |
Directions:
1. Place 2 sweet potato slices onto center of each 4 12-inch parchment paper squares.
2. Mix soup, rice, 1/2 tablespoons mustard and oregano. Top each pair of sweet potato slices with 1/4 of the rice mixture. Place on each, a chicken breast, brushed with 1/4 of remaining mustard. Top each stack with 5 green beans lightly brushed with oil.
3. Seal parchment paper, lunch-box sandwich style, first folding over lengthwise twice at top. Fold ends over twice and tuck under to form each of 4 bundles. Place, with lengthwise seam up, onto baking sheet.
4. Bake in 375F oven until chicken reaches 165F in center, about 35 minutes. Let stand 5 minutes. Open bundles carefully to avoid steam.
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