Chicken & Shiitakes in Parchment
These can be assembled up to 8 hours in advance and refrigerated. At serving time, pop them into the oven and bake for a quick, elegant dinner.
  • 2 teaspoons olive oil
  • 1 ounce turkey bacon, coarsely chopped
  • 1/2 pound shiitake mushrooms, trimmed and finely chopped
  • 3 cloves garlic, minced
  • 1 small red pepper, finely chopped
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves (about 1 pound total)
  • 1 tablespoon lemon juice

1. Preheat the oven to 425°F. Spray four 10-inch square sheets of parchment paper or foil with nonstick cooking spray.

2. In a large nonstick skillet, heat oil over medium heat. Add bacon and cook 4 minutes until lightly crisped. Add mushrooms and garlic and cook 5 minutes until mushrooms are soft. Add red pepper, thyme, salt, and black pepper and cook 4 minutes until red pepper is tender. Remove from heat.

3. Place 1 chicken breast half on top half of each parchment sheet, sprinkle with lemon juice and spoon the mushroom mixture on top. Fold parchment over chicken, and crimp edges to seal. Place packets on baking sheet and bake 12 to 15 minutes until chicken is cooked through.

4. Place each packet on a dinner plates. Cut an "X" in center of each packet, carefully pull back paper, and serve.

Nutritional Information
Per serving: 241 calories, 7g total fat, 1.7g saturated fat, 3.4g monounsaturated fat, 1.3g polyunsaturated fat, 1g dietary fiber, 36g protein, 6g carbohydrate, 94mg cholesterol, 469mg sodium.
Good source of: niacin, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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