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Chicken Vegetable Packets:
4 servings

2 cups assorted julienned vegetables (zucchini, carrots, red bell peppers,
yellow squash)
4 boned and skinned chicken breasts
1/4 cup dried tomatoes
1/4 cup lemon juice
2 tsp dried basil
4 tsp minced garlic
salt and papper to taste
parchment paper or aluminum foil

Cut four 12" circles from the kitchen parchment paper or cut similar
sized pieces of tinfoil. Fold each circl in half, then unfold.
Place 1/2 cup of vegetables in the center of each circle, next to
the fold. Top with a chicken breast and some of the rest of the
ingredients. Refold the paper over the chicken so that the cut
edges meet. Fold and roll the edges up all the way to seal.

Place the packets on a backing sheet. Bake at 400 degrees for
20-25 minutes unti lthe parchment paper is browned and puffed.
Cut open and serve.

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