Chicken with mustard & leeks
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boneless skinless chicken breasts (1/2 lb total) | |
| 2 | teaspoons | Coarse-grained mustard |
| 1 | Leeks, trimmed, cleaned and cut into 2 1/2-inch long julienne strips | |
| 1 | Carrots, peeled and cut into 2 1/2\" julienne strips | |
| 2 | teaspoons | Chopped fresh thyme -OR- |
| ½ | teaspoon | Dried thyme |
| Salt and fresh pepper to taste | ||
Directions
Preheat oven to 400 degrees. Prepare 2 pieces of parchment paper for papillotes by cutting a rectangle 12 x 16 inches. Fold in half to form an 8 x 12 inch rectangle, then cut into a half-heart shape as you would a Valentine. Place a chicken breast in the center of one half of each opened paper heart. Spread mustard evenly over chicken breasts. Distribute leeks, carrots and thyme over the chicken. Season with salt and pepper. Seal the package and place them on a baking sheet. Bake for ten to twelve minutes, or until the packages are puffed. (You may want to open one package to check that the chicken is no longer pink inside.) Transfer the packages to individual plates; let each diner open their own package. 189 calories per serving; 28 g protein, 2 g fat, 14 g carbohydrate; 168 mg sodium; 66 mg cholesterol. From Eating Well Magazine, Apr '93.
Submitted By TERRI WOLTMON On 04-03-95