Serves: 4 plus some leftovers
Prep Time: less than 15 minutes to prepare and about 35-40 minutes to cook
Author: I have no idea! My mom sent me the recipe and I’m not sure where she found it. But…I did tweak it, as usual
4 boneless, skinless, chicken breast
French’s yellow mustard
salt and pepper to taste
Asparagus, about 6-8 spears with the woody stems removed
1/2 red onion cut into large chunks, then separate with fingers
1 small zucchini, sliced
1 small yellow squash, sliced
white, button mushrooms, 6 or so, sliced
1. On a plate, season the chicken breasts with the garlic powder, salt, pepper, paprika and basil and squirt a bit of yellow mustard (just zig-zag it-but don’t go too crazy with it) on top. Flip ’em over and do the same to the other side.
2. Measure out 4 large pieces of foil. Squirt or pour a little EVOO in the middle of the foil pack, then place a chicken breast on top of the EVOO. Add the veggies on top (I seasoned my veggies with just a tiny bit of sea salt), then close it up and make a little pouch.
3. Place the tinfoil packets on a jelly roll pan (You might need the walls of the pan if they leak a bit) and place in the oven at 400 degrees F for 35 minutes. Let them sit up for about 5 minutes or so before you open them up. Serve with brown rice or maybe some parmesan orzo or parmesan rice pilaf would be good too!
Note: These were super tasty and super easy. The chicken was really moist and everything had great flavor. The directions say you could grill this too, just lesson the time to 25 minutes. BTW! We served this to 3 children; a 4 year old, a 5 year old and a 2 year old and they ALL ate it without a single complaint. 😀