4 skinless, boneless Chicken Breasts
\n1 large Carrot, julienned
\n1 small Zucchini, julienned
\n1 small Red Bell Pepper, julienned
\n1 Clove Garlic, finely minced
\n1 Shallot or Scallion, Finely diced
\n1\/4 C. White Wine
\n1\/4 C. Chicken Stock
\nBasil, Oregano, and Pepper to taste<\/p>\n
4 rectangles of 12\u201d long Parchment Paper Combine garlic, Shallot, wine, stock, and seasoning in a bowl and mix well. Add chicken and marinate at least 15 minutes. Preheat oven to 375 degrees. Place parchment paper on flat surface. Drain marinade from chicken and place breast in center of paper. Place 1\/4 of the vegetables on top of the chicken and fold \u201cbutcher-style\u201d, crimping until the paper is close to the food. Staple if necessary. Place bundles on baking sheet and bake in the oven for 15 minutes. Allow to cool a few minutes, then cut them open to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 skinless, boneless Chicken Breasts 1 large Carrot, julienned 1 small Zucchini, julienned 1 small Red Bell Pepper, julienned 1 Clove Garlic, finely minced 1 Shallot or Scallion, Finely diced 1\/4 C. White Wine 1\/4 C. Chicken Stock Basil, Oregano, and Pepper to taste 4 rectangles of 12\u201d long Parchment Paper Combine garlic, Shallot, wine, stock, and seasoning in a bowl and mix well. Add chicken and marinate at least 15 minutes. Preheat oven to 375 degrees. Place parchment paper…<\/p>\n