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cooking spray red bell pepper zucchini carrot tightly packed shredded fresh basil pepper olive oil Parmesan cheese
Viewed: 10 - Published at: a year agoIngredients
- Cooking spray
- 4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips
- 1 large red bell pepper, thinly sliced
- 1 small zucchini, sliced
- 2/3 cup thinly sliced carrot
- 1/2 cup tightly packed shredded fresh basil
- 1/2 teaspoon pepper
- 4 teaspoons olive oil
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Method
- Preheat oven to 375°.
- Tear off 4 (12-inch) lengths of heavy-duty aluminum foil; fold each piece of foil in half, shiny sides together. Place on a baking sheet, and open out flat, shiny side up. Coat with cooking spray.
- Arrange one-fourth of chicken strips on half of each aluminum foil square near the crease. Spoon vegetables evenly over chicken; sprinkle with basil and 1/2 teaspoon pepper. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold aluminum foil over chicken and vegetables, bringing edges together; fold edges over to seal securely. Pleat and crimp edges to make an airtight seal. Bake at 375° for 30 minutes.
- Remove chicken mixture from packets, and transfer to individual serving plates. Or, if desired, place packets on individual serving plates; cut an opening in the top of each packet, and fold aluminum foil back. Sprinkle each serving with 1 tablespoon Parmesan cheese. Serve immediately.
- Note: If desired, fill foil packets with chicken and vegetables the night before and chill. Bake at 375° for 35 minutes.
