| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Margarine |
| 4 | Boneless skinless chicken breasts | |
| 4 | ts | Dijon mustard |
| 2 | sm | Carrots; julienned |
| 1 | Stalk celery; julienned | |
| 1 | Leek; see directions | |
| 1 | ts | Thyme |
| Salt and pepper; to taste |
INSTRUCTIONS
*Julienne the white part of the leek only. Fold 4 pieces (15 x 10-inches) in half crosswise; trim corners to make ovals. Open ovals and brush with butter; leaving 1 inch border. Place chicken breasts in center of each oval, spread with mustard. Sprinkle evenly with carrots, celery, leek, thym and salt and pepper to taste. Fold paper over chicken and crimp edges to seal. Slash top to vent slightly. Arrange on a large plate or platter with thickest portions pointing outward. Microwave at HIGH for 6 to 8 minutes or until chicken is no longer pink inside, rotating halfway through. Let stand 3 minutes before serving. Serves 4. Recipe by: Random House Microwave Cookbook, p. 80 Posted to MC-Recipe Digest by Mary <smile@ridgecrest.ca.us> on Apr 18, 1998
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