ROSEMARY CHICKEN

07.11.2008 | Author: Cook | Posted in Chicken
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ROSEMARY CHICKEN


Servings: 2
Ingredients: 

  • 2    (4 Oz.) Chicken Breasts
    • 

  • Halves, Boned and Skinned
    • 

  • 1/8 ts Salt
    • 

  • 10    Snow Peas Trimmed
    • 

  • 1/2 c  Red Bell Pepper Strips
    • 

  • 2    Fresh Rosemary Sprigs
    • 

  • 1 tb   1 t. Lemon Juice
    • 

  • 2    Fresh Rosemary Sprigs (Opt)
    •

Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly.
Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With
Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment
Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper and
Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over
Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat and Crimp
Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place
Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut
Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs
If Desired. (Fat 4.3, Chol. 72.)

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