Source: FamilyTime Community

Chicken en Papillote
Easy and delicious dinner, that is perfect for after a busy day!
Prep Time: 15 minutes
Cook Time: 25 minutes


Reynolds Parchment paper, Salt and pepper 1 medium zucchini, cut in julienne strips 1 cup sliced
3/4 cup sun-dried tomatoes
4 boneless skinless chicken breast halves, (1 to 1 1/4 lb.)
1 teaspoon dried basil, crumbled or rosemary
1 medium zucchini, cut in julienne strips
pepper or salt

PREHEAT oven to 400°F.

TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each parchment sheet in half and cut out a large heart shape, using folded edge as center of heart. Soak sun–dried tomatoes to rehydrate following package directions. Drain and set aside.

UNFOLD each parchment heart. Arrange one-fourth of sun-dried tomatoes on one-half of each heart near fold. Place one chicken breast half over tomatoes on each heart. Sprinkle chicken with basil, salt and pepper. Top with remaining vegetables and butter.

FOLD over other half of each heart to enclose ingredients. Starting at top of each heart, make small overlapping folds to seal edges together. Twist the last fold at the bottom of heart several times to make a tight seal; place parchment packages on a large cookie sheet.

BAKE 20 to 25 minutes. Place parchment packages on dinner plates. Carefully cut an ?X? in top of each package to allow steam to escape.

Number of Servings: 4

Nutrition Information:
(Per Serving) calories 262
grams fat 10
milligrams cholesterol 83
milligrams sodium 423
grams carbohydrates 9
grams fiber 1
grams protein 32
grams sugar 1