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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
4 boneless skinless, chicken breast halves |
4 ounces mushrooms, sliced |
2 carrots, cut into 1 1/2 inch matchsticks |
2 zucchini, cut into 1 1/2 inch matchsticks |
2 tablespoons olive oil |
1 teaspoon dried basil |
2 tablespoons lemon juice |
salt and pepper |
Directions:
1. Preheat oven to 375*. Cut 4 sheets of foil, about 12 inches square. Place one breast on each, arrange a quarter of the vegetables on top. Prepare seasoning mixture: In a small bowl, whisk together the oil, basil, lemon juice, and salt and pepper until combined. Spoon about 1/4 of the seasoning mixture evenly over each chicken and vegetable mound. With the chicken and vegetable mound crosswise on the foil, fold the 2 sides over both ends of the chicken. Fold the nearest edge over the chicken; then fold the farthest edge toward you over the whole parcel so that the end folds underneath the parcel. Bake the parcels in a baking dish for 30-35 minutes. Unwrap each parcel and transfer the chicken and vegetables to a serving platter with the juices. This is good with a wild and white rice and sugar snap peas.
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