18-minute Chicken

18 MINUTE CHICKEN

 

1 med. onion, sliced

4 boneless chicken breast halves, skin removed

Salt and pepper

Dijon mustard

2 med. zucchini or yellow squash, sliced 1/4-inch thick

1/2 lb. mushrooms, sliced

3 tbsp. butter

3/4 tsp. basil leaves, chopped

1 clove garlic, chopped

1/8 tsp. paprika

1/2 c. grated Parmesan cheese

 

 

Preheat oven to 400 degrees.

Tear off four 12x18-inch squares of heavy duty aluminum foil. Divide

ingredients into 4 parts on foil as follows: Place onion slices in center of

lower half of each sheet of foil. Place chicken over onions; season with

salt and pepper and spread lightly with mustard. Top with squash and

mushrooms. Season vegetables with salt and pepper. Dot with butter; sprinkle

with basil, garlic and paprika.

 

Fold top half of foil over food, meeting bottom edges of foil. Seal edges

together making a tight 1/2-inch fold. Fold again, allowing space for heat

circulation and expansion. Repeat to seal each side. Place foil packet on

cookie sheet. Bake 18 minutes in preheated 400 degree oven. Foil packet will

puff while cooking. To serve, transfer foil packet to dinner plate using pot

holder or oven mitts. Cut an X in top of packet; fold back foil. Top each

serving with cheese.