Chicken Veggie Packets

TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 4 servings

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1/2 pound sliced fresh mushrooms

1-1/2 cups fresh baby carrots

1 cup pearl onions

1/2 cup julienned sweet red pepper

1/4 teaspoon pepper

3 teaspoons minced fresh thyme

1/2 teaspoon salt, optional

Lemon wedges, optional

Directions

1. Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt.

2. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

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