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Print this Recipe    Piccata 10

Low-Fat Chicken & Vegetable Piccata

1 lb boned and skinned chicken breast halves
2 medium carrots, julienned
1 large zucchini, julienned
1/2 cup fat-free chicken broth
2 Tbsp lemon juice
1 tbsp olive oil
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 tsp dried thyme
salt and pepper to taste
grated Parmesan cheese

Preheat grill to high. Rinse chicken with cold water and pat dry
with paper towels. Spray two sheets (12" x 24') of heavy-duty
aluminum foil with nonstick cooking spray. Center half of vegetables
and chicken on foil sheets.

In a small bowl, combine remaining ingredients, except Parmesan
cheese. Pour half of mixture over food on each foil sheet. Wrap
and seal foil to form two packets, leaving room for heat circulation.

Grill packets, covered, over high for 16-20 minutes or until
vegetables and chicken are done, turning packets once. Serve with
cheese. Makes 4 servings.

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