| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Microwave |
2 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.)
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