Ingredients:
parchment paper
4 boneless skinless chicken breast halves
1 cup carrots, cut in matchstick size strips
1 cup zucchini, matchstrick size strips
1/2 cup snow peas
1/2 cup thinly sliced red bell peppers
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
Directions:
Preheat oven to 375F.
Cut parchment paper into four 10-inch squares.
place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
Combine 1/2 C.
chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
Bring to a boil over high heat, stirring constantly until thickened.
Reduce heat to low, simmer 1 minute.
Spoon broth mixture evenly over chicken and vegetables.
Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
Fold edges over twice to seal.
Place parchment packets into 15×10-inch jelly roll pan.
Bake 25-30 minutes or until parchment is browned and puffed.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.