Chicken vegetable packets

Yield: 1 Servings

Measure Ingredient
2 cups Assorted julienned
\N \N Vegetables (carrots, red
\N \N Bell peppers)
4 \N Boned & skinned chicken
\N \N Breasts
¼ cup Dried tomatoes
¼ cup Lemon juice
2 teaspoons Dried basil
4 teaspoons Minced garlic
\N \N Salt & papper to taste
\N \N Parchment paper or aluminum
\N \N Foil

Cut four 12" circles from the kitchen parchment paper or cut similar sized pieces of tinfoil. Fold each circl in half, then unfold. Place ½ cup of vegetables in the center of each circle, next to the fold.

Top with a chicken breast & some of the rest of the ingredients.

Refold the paper over the chicken so that the cut edges meet. Fold & roll the edges up all the way to seal. Place the packets on a backing sheet. Bake at 400 degrees for 20-25 minutes unti lthe parchment paper is browned & puffed. Cut open & serve.


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