Chicken and vegetables en papillote
1 cup(s), fresh, trimmed
Sweet red pepper(s)
1 medium, seeded and diced
2 medium, minced
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (1⁄4-pound) trimmed of all visible fat
¼ tsp, freshly ground
1 Tbsp, fresh, chopped
- Preheat the oven to 450°F. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the snow peas, bell pepper, shallots, and broth; cook, stirring constantly, until the vegetables just begin to soften, 2–3 minutes.
- Place 4 (12-inch) squares of heavy-duty foil or parchment paper on a work surface. Place a chicken breast in the center of each square and sprinkle with the salt and pepper. Top with the snow-pea mixture, drizzling any pan juices over the vegetables, and sprinkle with the parsley. Make a packet by bringing the sides of the foil up to meet in the center and folding over the edges, then folding the edges of the ends together. Allowing room for the packets to expand, crimp the edges.
- Bake the packets until the chicken is cooked through, about 18 minutes. Open the packets carefully when testing for doneness, as steam will escape. Serve, drizzled with any juices. Yields 1 packet per serving.