18 Minute Chicken
|Onion||1 Medium, sliced|
|Boneless skinless chicken breast halves||4|
|Zucchini/Yellow squash||2 Medium, sliced 1/4 inch thick|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped basil leaves||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1 Preheat oven to 400°F.
2 Cut four 12 x 18-inch squares of heavy-duty aluminum foil.
3 Evenly divide the ingredients into 4 parts on the foil, placing onion slices in center of lower half of each sheet of foil.
4 Place chicken over onions.
5 Season with salt and pepper and spread lightly with mustard.
6 Top with squash and mushrooms.
7 Season the vegetables with salt and pepper.
8 Dot with the butter.
9 Sprinkle with basil, garlic, and paprika.
10 Fold top half of foil over food, meeting bottom edges of foil.
11 Seal the edges together making a tight 1/2-inch fold.
12 Fold again, leaving some space for heat circulation.
13 Repeat to seal each side.
14 Place foil packet on cookie sheet.
15 Bake for 18 minutes.
16 To a dinner plate, carefully transfer the foil packet.
17 Cut an X in top of packet, folding the foil back.
18 Top each serving with cheese and serve.