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Chicken and vegetable pouches
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
CHICKEN AND VEGETABLE POUCHES | |
4 | chicken breasts, skinless,boneless |
1 (16 ounce) pkg | frozen mixed vegetables |
-(broccoli,cauliflower, carrots) | |
1 small | onion, thinly sliced in separate rings |
2 teaspoons | fresh rosemary, snipped |
4 Tablespoons | white wine |
to taste | salt |
pepper |
Heat oven to 350 degrees. Tear off 4 pieces of aluminum foil
about 12 inches square. Place each chicken breast between wax
paper or plastic wrap and flatten slightly using a meat mallet
or rolling pin. Place one chicken breast in the center of each
piece of foil. Add 1/4 of the vegetables and onion on top of
each chicken breast. Sprinkle 1-teaspoon rosemary and salt and
pepper on each breast. Pour 1 tablespoon white wine over each
chicken breast. Fold each corner of the aluminum foil over
chicken breast and fold down to form a sealed pouch. Place all
four pouches on a baking sheet and bake for about 40 minutes or
until vegetables are crisp-tender and chicken is no longer
pink.
Makes 4 Servings
Serving Size: 1 pouch
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