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Yield: 4 servings
| 4 | | Bonelesschicken breasts |
| | | Remove skin and trim all fat |
| | | Salt and pepper to taste |
| 2 | | Carrots,finely diced |
| 1 | | Tomato,peeled,seeded,diced |
| 2 | | Shallots.minced |
| ½ | | Clove garlic,minced |
| 1 | tablespoon | Fresh rosemary,chop fine |
| 1 | | Lemon,sliced thin |
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Preheat oven to 375 degrees. Sprinkle chicken breasts with salt and pepper.In a small bowl, combine carrots,tomato,shallots,garlic and rosemary. Cut off 4 large squares of aluminum foil. In the center of each, place a chicken breast. Put 2 lemon slices on each chicken breast and divide vegetables enenly among the four packages. Fold up foil and crimp loosely at top so steam can escape. Place packages on baking sheet; cook about 20 minutes.
Per Serving:194 calories;85mg cholesterol;4.5gm fat;100mg
Your Steamed Chicken with Vegetables is ready. Happy cooking!
Related recipes: Poultry, Steamed, Low-chol, Low-fat, Vegetable
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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