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Chicken and Leeks in Parchment

Yield 4 servings


  • 2 leeks
  • 2 carrots
  • 2 teaspoons olive oil
  • 4 (4-ounce) skinned and boned chicken breast halves
  • 4 teaspoons coarse-grained mustard
  • 4 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 205
  • fat 4.3 g
  • cholesterol 66 mg
  • sodium 440 mg

How to Make It

  1. Cut vegetables into 3-inch thin strips.

  2. Cut 4 (10-inch) circles of parchment; fold circles in half. Open circles, and brush half with oil. Place a chicken breast on oiled halves: spread with mustard. Top with leek and carrot. Sprinkle with thyme, salt, and pepper. Fold paper over; starting at 1 end, pleat and crimp edges to seal. Place on a baking sheet.

  3. Bake at 450° for 15 minutes or until chicken is done.