Chicken and Vegetable Bundles
- 4 skinless, boneless chicken breasts
- 1 large carrot
- 1 small zucchini
- 1 small red pepper
- 1 clove garlic, finely minced
- 1 large scallion or green onion, finely diced
- 1/4 C. white wine
- 1/4 C. chicken stock
- 1 tsp. fresh basil and oregano (or several leaves)
- Salt and pepper, to taste
- Olive oil
- 4 rectangles 12" long of heavy duty foil
Combine garlic, shallot, wine, stock and seasonings in a bowl, mix well. Add chicken and marinate at least 15 minutes. Preheat oven to 375 degrees. Place sheet of foil on a flat surface and brush lightly with oil. Drain marinade from chicken and place one breast in center of each sheet. Divide vegetables, placing on top of the chicken and drizzling with more oil if desired.
Fold the foil by bringing the long sides to the middle, place flat against each other and fold them down crimping each layer tightly until folded down to the food. Then fold and crimp the sides the same way. if the sides do not stay closed, you can use a staple to secure them, just be careful when serving. Place the bundles on a baking sheet and bake in the oven for 15 minutes. Allow to cool a few minutes and then cut them open. You can either dish the contents out or serve them in the bundles.
Notes: You can substitute any meat, poultry or seafood. You can also change the marinade and the vegetables using the same amounts. Parchment paper may be used for a nicer presentation.