Chicken with Whole-Grain Mustard & Zucchini in Packets

Name: Chicken with Whole-Grain Mustard and Zucchini in Packets
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; prepared mustard; zucchini; banana peppers; shallots; cherry tomatoes; olive oil, extra-virgin; thyme; salt; black pepper

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Yield

4 servings

Prep

15 min

Cook

35 min

Ready

56 min

Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1 ¼	pounds	chicken breast halves, boneless, skinless trimmed and tenders removed , 4 each
2	tablespoons	prepared mustard whole-grain
2	small	zucchini thinly sliced
2	each	banana peppers sweet, or cubanelle peppers, cut into 1-inch pieces
2	each	shallots thinly sliced	*
1 ½	cups	cherry tomatoes halved
4	teaspoons	olive oil, extra-virgin
1	tablespoon	thyme freshly chopped, or 1 teaspoon dried	*
½	teaspoon	salt or to taste
¼	teaspoon	black pepper freshly ground, or to taste

Ingredients

Amount	Measure	Ingredient	Features
567	g	chicken breast halves, boneless, skinless trimmed and tenders removed , 4 each
3E+1	ml	prepared mustard whole-grain
2	small	zucchini thinly sliced
2	each	banana peppers sweet, or cubanelle peppers, cut into 1-inch pieces
2	each	shallots thinly sliced	*
355	ml	cherry tomatoes halved
2E+1	ml	olive oil, extra-virgin
15	ml	thyme freshly chopped, or 1 teaspoon dried	*
2.5	ml	salt or to taste
1.3	ml	black pepper freshly ground, or to taste

Directions

Preheat oven to 400°F (or see Grill Variation, below).

To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil.

Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine.

Use scissors to cut out the heart shape.

Open up the heart.

Place a chicken breast on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding and spread with mustard.

Toss zucchini, peppers, shallots, tomatoes, oil, thyme, salt and pepper in a large bowl.

Place about 1¼ cups of the vegetable mixture on top of each piece of chicken.

Close the packet to cover the ingredients.

Starting at the top, seal the packet by folding the edges together in a series of small, tight folds.

Twist the tip of the packet and tuck it underneath to help keep the packet closed.

Place the packets on a large rimmed baking sheet (packets may overlap slightly).

Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes.

(Carefully open one package to check for doneness—be cautious of the steam.)

Let the packets rest unopened for 5 minutes before serving.