Chicken 'n' Summer Squash Packets Recipe

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Chicken 'n' Summer Squash Packets Recipe

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These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 medium onion, sliced
  • 2 tablespoons Dijon mustard
  • 1 small zucchini, sliced
  • 1 small yellow summer squash, sliced
  • 2 cups sliced fresh mushrooms
  • 3/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon grated Parmesan cheese

Directions

Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15-in. x 12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms.
Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet.
Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Chicken 'n' Summer Squash Packets in Light & Tasty June/July 2007, p37

Nutritional Facts

1 each: 206 calories, 7g fat (3g saturated fat), 71mg cholesterol, 449mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 medium onion, sliced
  • 2 tablespoons Dijon mustard
  • 1 small zucchini, sliced
  • 1 small yellow summer squash, sliced
  • 2 cups sliced fresh mushrooms
  • 3/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon grated Parmesan cheese
  1. Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15-in. x 12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms.
  2. Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet.
  3. Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Chicken 'n' Summer Squash Packets in Light & Tasty June/July 2007, p37

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