- 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
- calories 205
- fat 4.3 g
- cholesterol 66 mg
- sodium 440 mg
How to Make It
Cut vegetables into 3-inch thin strips.
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.
Bake at 450° for 15 minutes or until chicken is done.