Ingredients2 boneless, skinless chicken breast halves (about 1/2 pound)
Pinch salt
Pinch freshly ground black pepper
1 scallion, chopped
1/2 medium carrot, chopped
1/2 small zucchini, cut lengthwise in half, then crosswise into 1⁄2" pieces
1/2 teaspoon dried tarragon
1⁄4 teaspoon grated orange zest
Instructions
Heat oven to 400°F (425°F if foil is used). Cut two 2-foot lengths of parchment paper or foil. Fold each in half to make a 1-foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly below the middle of each square of paper.
In a small bowl, combine the scallions, carrot, zucchini, tarragon, and orange zest. Spoon 1⁄2 of the vegetable mixture over each chicken breast.
Fold the parchment or foil over the chicken and crimp the edges together tightly. Bake for 20 minutes on a baking sheet.
To serve, cut an X in the top of each packet with scissors and tear to open.
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