Chicken Baked In Parchment

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• parchment paper
• 4 boneless skinless chicken breast halves
• 1 cup carrot, cut in matchstick size strips
• 1 cup zucchini, matchstrick size strips
• 1/2 cup snow peas
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup reduced-sodium chicken broth, divided
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper

Recipe

• 1 preheat oven to 375â°.
• 2 cut parchment paper into four 10-inch squares.
• 3 place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
• 4 combine 1/2 c.
• 5 chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
• 6 bring to a boil over high heat, stirring constantly until thickened.
• 7 reduce heat to low, simmer 1 minute.
• 8 spoon broth mixture evenly over chicken and vegetables.
• 9 fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
• 10 fold edges over twice to seal.
• 11 place parchment packets into 15x10-inch jelly roll pan.
• 12 bake 25-30 minutes or until parchment is browned and puffed.