You are here

Chicken In A Pouch With Julienned Vegetables

Canadian.Recipes's picture
  Butter 2 Tablespoon
  Chicken breasts 1 Pound, skinless
  Boneless skinless chicken breasts 1 Pound (500 gram, 4 pieces)
  Dijon mustard 4 Teaspoon
  Carrots 2 Small, julienned
  Carrots 2 Small, thinly julienned
  Celery 1 , julienned
  Celery stalk 1 , thinly julienned
  White of leek 1 , thinly julienned
  Leeks 1 , julienned
  Dried thyme 1 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Make ovals using parchment paper by folding four 15- x 10-inch (35 x 25 cm) pieces of the paper in half crosswise and trimming corners.
2. Brush the ovals with butter leaving 1-inch (2.5 cm) border around each.
3. In the center of end of each oval, place chicken breasts and spread with mustard.
4. Then sprinkle over evenly with carrots, celery, leek, thyme and salt and pepper to taste.
5. Over the chicken fold paper, crimp edges to seal and slash top to vent slightly.
6. On a large plate arrange with thickest portions toward outside and microwave at High for 6 to 8 minutes until the chicken is no longer pink inside, rotating halfway through.

7. Let it stand for 3 minutes and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 255 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 98.4 mg32.8%

Sodium 208.8 mg8.7%

Total Carbohydrates 11 g3.8%

Dietary Fiber 2.5 g9.8%

Sugars 3.7 g

Protein 36 g72.8%

Vitamin A 132.4% Vitamin C 17.4%

Calcium 7.8% Iron 18.1%

*Based on a 2000 Calorie diet

Chicken In A Pouch With Julienned Vegetables Recipe