Rosemary Chicken
Yield
2 servingsPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| ⅛ | teaspoon |
salt
|
|
| 10 | each |
snow pea pods
trimmed |
*
|
| ½ | cup |
sweet red bell peppers
strips |
|
| 2 | each |
rosemary sprigs
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | each |
rosemary sprigs
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 0.6 | ml |
salt
|
|
| 1E+1 | each |
snow pea pods
trimmed |
*
|
| 118 | ml |
sweet red bell peppers
strips |
|
| 2 | each |
rosemary sprigs
|
*
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
lemon juice
|
|
| 2 | each |
rosemary sprigs
optional |
*
|
Directions
Cut two 12 inch square pieces of parchment.
Fold in half, creasing firmly.
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.
Arrange half of peas, bell pepper and rosemary over chicken.
Sprinkle with half of lemon juice.
Fold over remaining half of heart.
Starting with rounded edge of heart, pleat and 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.
