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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