Ingredients
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1/4 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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1 medium onion, sliced
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2 tablespoons Dijon mustard
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1 small zucchini, cut into 1/4 inch slices
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1 small yellow squash, cut into 1/4 inch slices
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2/3 cup frozen corn, thawed
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3/4 teaspoon dried basil
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1/8 teaspoon garlic powder
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1/8 teaspoon paprika
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1 tablespoon fat-free margarine
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1 tablespoon parmesan cheese
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2 -4 ounces boneless skinless chicken breast halves
Instructions
- Preheat oven to 425 degrees F. Prepare 2 15†x 12†rectangles of heavy-duty foil for the packets.
- Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
- Divide the onion slices between the two foil pieces. Top with chicken, mustard, squashes, and corn.
- Combine the basil, garlic powder, paprika, and remaining salt and pepper. Sprinkle evenly over each vegetable packet, and dot with margarine. Fold foil around mixture and seal tightly.
- Bake for about 25-30 minutes, or until chicken juices run clear.
- Open foil carefully, allowing steam to escape safely. Sprinkle with Parmesan cheese.