Steamed Chicken With Vegetables Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
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,
1/2 Clove: garlic, minced
1 tbsp: Fresh rosemary, chop fine
1: Lemon, sliced thin
Directions:
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
sodium From USA Weekend Nov.1991 by Martha Stewart
Source from luhu.jp
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
sodium From USA Weekend Nov.1991 by Martha Stewart
Source from luhu.jp