Title: Rosemary Chicken
Categories: Poultry
Yield: 2 Servings
| 2 | | (4 Oz.) Chicken Breasts |
| | | Halves, Boned & 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 &
Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over
Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & 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.)