Dijon Chicken & Veggie Bundles

• 8 slices sweet potatoes, cut into 3/8-inch thick rounds (if very small sweet potatoes, use 12 slices - 3 per bundle)
• 1 (284 ml) cancampbell's low-fat condensed cream of chicken soup
• 1 cup uncooked instant rice
• 2 tablespoons whole grain Dijon mustard
• 1 teaspoon chopped fresh oregano leaves
• 4 boneless skinless chicken breasts (about 1lb)
• 20 green beans
• 14 teaspoon canola oil

1. Place 2 sweet potato slices onto center of each 4 12-inch parchment paper squares.
2. Mix soup, rice, 1/2 tablespoons mustard and oregano.
3. Top each pair of sweet potato slices with 1/4 of the rice mixture.
4. Place on each, a chicken breast, brushed with 1/4 of remaining mustard.
5. Top each stack with 5 green beans lightly brushed with oil.
6. Seal parchment paper, lunch-box sandwich style, first folding over lengthwise twice at top.
7. Fold ends over twice and tuck under to form each of 4 bundles.
8. Place, with lengthwise seam up, onto baking sheet.
9. Bake in 375F oven until chicken reaches 165F in center, about 35 minutes.
10. Let stand 5 minutes.
11. Open bundles carefully to avoid steam.

sweet potatoes, cancampbells, rice, whole grain dijon mustard, oregano, chicken breasts, green beans, canola oil

Taken from www.food.com/recipe/dijon-chicken-veggie-bundles-416795 (may not work)