Chicken Baked In Parchment

• parchment paper
• 4 boneless skinless chicken breast halves
• 1 cup carrot, cut in matchstick size strips
• 1 cup zucchini, matchstrick size strips
• 1/2 cup snow peas
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup reduced-sodium chicken broth, divided
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper

1. Preheat oven to 375u0b0.
2. Cut parchment paper into four 10-inch squares.
3. place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
4. Combine 1/2 C.
5. chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
6. Bring to a boil over high heat, stirring constantly until thickened.
7. Reduce heat to low, simmer 1 minute.
8. Spoon broth mixture evenly over chicken and vegetables.
9. Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
10. Fold edges over twice to seal.
11. Place parchment packets into 15x10-inch jelly roll pan.
12. Bake 25-30 minutes or until parchment is browned and puffed.

parchment paper, chicken, carrot, zucchini, snow peas, red bell pepper, chicken broth, flour, garlic, thyme, salt, ground nutmeg, ground black pepper

Taken from www.food.com/recipe/chicken-baked-in-parchment-56380 (may not work)