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.
Made this earlier in the day and refrigerated it, so I cooked it 35 minutes. It was totally overcooked. I'm not sure how you're supposed to know it's done, since it's in a pouch but next time, I think I'll cook it 25-30 minutes and then if need be, sauté everything at the end. I added garlic powder to the chicken before cooking, but it was still a little bland. The basil flavoring was good, but it needs a little something extra if I'm going to make it again. Especially since the hubby likes spicy food. I'm not an intuitive cook, unfortunately. But it reminds me of the CL Chicken Bruschetta recipe, so maybe some balsamic vinaigrette?
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