Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Cut only half of the
Cherry Tomatoes (70 g)
in half. Slice
Zucchini (1/2)
in half lengthwise then slice across into half moons. Set aside.
Step 3
Trim
Asparagus (115 g)
by snapping the thicker bottom ends where they break naturally. Cut in half on the diagonal. Set aside.
Step 4
Remove stems from
Shiitake Mushrooms (115 g)
. Slice into 1/2 inch pieces. Slice
French Baby Carrots (6)
in half lengthwise. Slice the
Lemon (1)
into 1/4 inch rounds. Set aside.
Step 5
Using only half of the
Fresh Basil (9 g)
, remove the leaves from their stems. Stack and roll the leaves and slice very thinly across. Set aside.
Step 6
Pat dry the
Chicken Breasts (2)
with paper towels. Season each breast with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 7
Place 1 chicken breast in the center of each piece of parchment paper.
Step 8
Divide the lemon, mushrooms, veggies and half of the basil between the two pieces of parchment, on top of the chicken breast.
Step 9
Add
White Cooking Wine (60 mL)
and 2 teaspoon of
Olive Oil (10 mL)
. Bring the edges of the parchment paper to the center and fold together tightly. Place packets on a sheet pan.
Step 10
Bake in the oven for 20 to 25 minutes, rotating the pan halfway through cooking.
Step 11
Carefully transfer chicken and vegetable mix from parchment to plates and garnish with reamining basil.
