Herbed Chicken And Vegetables In Packets Recipe
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.
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