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Rosemary chicken

Yield: 2 Servings

Ingredients:

• 2 (4 Oz.) Chicken Breasts Halves Boned & Skinned
• 1/8 ts Salt
• 10 Snow Peas Trimmed
• 1/2 c Red Bell Pepper Strips
• 2 Fresh Rosemary Sprigs
• 1 tb + 1 t. Lemon Juice
• 2 Fresh Rosemary Sprigs (Opt)

Instructions:

Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half Creasingfirmly. Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas Bell Pepper & Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over Remaining Half Of Heart. Starting With Rounded Edge Of Heart Pleat & Crimp Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs If Desired. (Fat 4.3 Chol. 72.)

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