Chicken Baked in Parchment

Submitted by Hey Jude

"This is a healthy and easy recipe. Serve the contents of the packets over steamed rice."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• parchment paper
• 4 boneless skinless chicken breast halves
• 236.59 ml carrot, cut in matchstick size strips
• 236.59 ml zucchini, matchstrick size strips
• 118.29 ml snow peas
• 118.29 ml thinly sliced red bell pepper
• 118.29 ml reduced-sodium chicken broth, divided
• 29.58 ml all-purpose flour
• 2 clove garlic, minced
• 2.46 ml dried thyme leaves
• 1.23 ml salt
• 1.23 ml ground nutmeg
• 1.23 ml ground black pepper

directions

1. Preheat oven to 375°.
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.

Reviews

[PanNan]

The fact that this recipe is very low in fat, and is very easy to make, is just a bonus - it tastes great. The sauce is very flavorful. I was confused about the amount of broth to add, though. 2 1/4 cups is listed in the ingredients, but the text only mentions 1/2 cup of it. I used about 1 to 1 1/2 cups total to make a nice gravy, but when I opened the packets to serve, the broth was pretty runny. I think I will use less and make the gravy thicker next time. We still enjoyed it very much, and will definitely do this again.