Dijon Chicken & Veggie Bundles

Chef mariajane's Note:

This dish is baked in parchment for easy clean-up - so simple, so delicious!!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 8 slices sweet potatoes , cut into 3/8-inch thick rounds (if very small sweet potatoes, use 12 slices - 3 per bundle)
• 1 (284 ml) can campbell's low-fat condensed cream of chicken soup
• 1 cup uncooked instant rice
• 2 tablespoons whole grain Dijon mustard
• 1 teaspoon chopped fresh oregano leaves
• 4 boneless skinless chicken breasts (about 1lb)
• 20 green beans
• ¼ teaspoon canola oil

Directions:

1. Place 2 sweet potato slices onto center of each 4 12-inch parchment paper squares.
2. Mix soup, rice, 1/2 tablespoons mustard and oregano. Top each pair of sweet potato slices with 1/4 of the rice mixture. Place on each, a chicken breast, brushed with 1/4 of remaining mustard. Top each stack with 5 green beans lightly brushed with oil.
3. Seal parchment paper, lunch-box sandwich style, first folding over lengthwise twice at top. Fold ends over twice and tuck under to form each of 4 bundles. Place, with lengthwise seam up, onto baking sheet.
4. Bake in 375F oven until chicken reaches 165F in center, about 35 minutes. Let stand 5 minutes. Open bundles carefully to avoid steam.