Rosemary Chickenmicrowave, poultry 2 (4 oz.) chicken breasts 1 halves, boned & skinned 1/8 teaspoon salt 10 snow peas trimmed 1/2 cup red bell pepper strips 2 fresh rosemary sprigs 1 tablespoon + 1 t. lemon juice 2 fresh rosemary sprigs (opt) Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly. Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper & Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs If Desired. (Fat 4.3, Chol. 72.) |
