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Low Fat Chicken en Papillote


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4 skinless, boneless chicken breasts
2 scallions, chopped
1 medium carrot, sliced diagonally
1 small zucchini, cut lengthwise in half, then crosswise into 1/2" pieces (with skin on)
1 tsp.dried tarragon
1/2 teaspoon grated orange zest

Heat oven to 400 (425 if using foil). Cut four 2' lengths of parchment or foil and fold each in half to make a 1' square. Sprinkle 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 1/4 of vegetables over each chicken breast. Fold the parchment or foil over chicken, crimp edges together tightly and bake for 20 min.

Makes 4 servings

Calories 174 Fat 3.1 g Fiber 0.3 g.




STACKS, The Art of Vertical Food

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