| 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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