4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips
1 large red bell pepper, thinly sliced
1 small zucchini, sliced
2/3 cup thinly sliced carrot
1/2 cup tightly packed shredded fresh basil
1/2 teaspoon pepper
4 teaspoons olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 375°.
Tear off 4 (12-inch) lengths of heavy-duty aluminum foil; fold each piece of foil in half, shiny sides together. Place on a baking sheet, and open out flat, shiny side up. Coat with cooking spray.
Arrange one-fourth of chicken strips on half of each aluminum foil square near the crease. Spoon vegetables evenly over chicken; sprinkle with basil and 1/2 teaspoon pepper. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold aluminum foil over chicken and vegetables, bringing edges together; fold edges over to seal securely. Pleat and crimp edges to make an airtight seal. Bake at 375° for 30 minutes.
Remove chicken mixture from packets, and transfer to individual serving plates. Or, if desired, place packets on individual serving plates; cut an opening in the top of each packet, and fold aluminum foil back. Sprinkle each serving with 1 tablespoon Parmesan cheese. Serve immediately.
Note: If desired, fill foil packets with chicken and vegetables the night before and chill. Bake at 375° for 35 minutes.