Herbed Chicken And Vegetables In Packets Recipe
This herbed chicken and vegetables in packets recipe is going to be bigger hit than Avatar movie. The marriage of the irresistible flavors of chicken with other ingredients is the secret to this herbed chicken and vegetables in packets. This herbed chicken and vegetables in packets makes a good main dish for most meals. Why don't you try this great herbed chicken and vegetables in packets recipe and see for yourself?
Ingredients
1 large carrot, peeled and cut into 2" x 1/4" x 1/4" strips (1 cup)
1 medium-size white turnip, peeled and cut into 2" x 1/4"x 1/4" strips (2/3 cup)
1 large parsnip (3 ounces), peeled and cut into 2" x 1/4"x 1/4" strips (2/3 cup)
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon sugar
1/2 teaspoon dried rosemary, crumbled
4 chicken cutlets (4 ounces each)
1/4 cup snipped fresh dill
Directions
1 Preheatthe oven to 400°F. In a medium-size bowl, toss together the carrot, turnip, parsnip, lemon juice, oil, sugar, and rosemary.
2 Cut 4 pieces of parchment paper or aluminum foil 12 by 14 inches. Place a chicken cutlet in the center of each piece of paper. Spread 14 of the vegetable mixture on top of each cutlet and sprinkle with 1 tablespoon of the dill.
3 Roll the long sides of the paper or foil over the chicken and vegetables as if you were wrapping a package, then fold and seal the ends. Place the packets on a baking sheet and bake for 20 minutes. Place the packets on individual dinner plates and cut an X in the center of each to release the steam, being careful not to burn your fingers. When the steam has been released, peel back the paperto reveal the chicken and vegetables.
2 Cut 4 pieces of parchment paper or aluminum foil 12 by 14 inches. Place a chicken cutlet in the center of each piece of paper. Spread 14 of the vegetable mixture on top of each cutlet and sprinkle with 1 tablespoon of the dill.
3 Roll the long sides of the paper or foil over the chicken and vegetables as if you were wrapping a package, then fold and seal the ends. Place the packets on a baking sheet and bake for 20 minutes. Place the packets on individual dinner plates and cut an X in the center of each to release the steam, being careful not to burn your fingers. When the steam has been released, peel back the paperto reveal the chicken and vegetables.
