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Preptime: 20 min.Cooktime: 40 min.
Carbs: 6g
Fat: 9g
Fiber: 2g
Protein: 34g
Satfat: 1g
Sodium: 500mg
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
4 cloves garlic, chopped
2 green onions, white and green parts, julienned
1/2 fennel bulb, julienned
1 large carrot, julienned
4 teaspoons fresh lemon juice
1/4 cup white wine
2 tablespoons olive oil
2 tablespoons chopped Italian parsley
1/2 teaspoon salt
freshly ground black pepper
Directions:
1. Preheat the oven to 350°F.
2. Cut 4 round pieces of parchment paper large enough to contain the chicken and vegetables when folded in half.
4. Spray the parchment rounds with non-stick cooking spray.
5. Place a chicken breast in the center of each piece of parchment and lay 1/4 of the vegetables on top of each fillet. Season with salt and pepper. Sprinkle with parsley and drizzle a little olive oil on top of the vegetables.
6. Fold the paper in half and crimp the edges leaving one end uncrimped. Pour a little wine through the opening in each pouch, distributing it evenly. Crimp and seal the open end.
7. Place the envelopes (papillotes) on sheet pans and bake in the preheated oven for 30 to 40 minutes.
8. Place a parchment pouch on each plate and slice open the top with a sharp knife or scissors.
NOTE: If you can't find parchment paper, you can substitute aluminum foil bags.
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