Chicken and Mushrooms in Foil
Source of Recipe
Reader’s Digest Great Recipes for Good Health
Recipe Introduction
4 Servings; 4 Points per serving
List of Ingredients
½ pound mushrooms, chopped fine
3 green onions, chopped fine
3 garlic cloves, minced
¼ teaspoon each dried thyme and marjoram, crumbled
3 tablespoons dry red wine (or balsamic vinegar)
¼ cup low-sodium chicken broth
2 teaspoons lemon juice
Nonstick cooking spray
2 skinless bones chicken breasts, halved (about 1 pound) (4 ½ breasts)
4 thin slices reduced-sodium ham (about ¼ pound)
Recipe
Set a heavy nonstick inch skillet over low heat about 30 seconds. Add the mushrooms, green onions, and garlic. Cover and cook for about 10 minutes or until the mushrooms have released their juices. Mix in the thyme and marjoram.
Raise the heat to moderate, add the wine or basamic vinegar), and cook, uncovered, for 5 minutes. Add the chicken broth and cook 5 minutes or until almost all of the liquid has evaporated. Transfer the mushroom mixture to a bowl. When the mixture has cooled slightly, stir in the lemon juice.
Preheat the oven to 350 degrees. Lightly coat 4 sheets of aluminum foil, each 10 inches long, with cooking spray. Lay 1 piece of chicken on each piece of foil, spoon on ¼ of the mushroom mixture, and top with 1 slice of ham. Fold the foil over and crimp tightly to seal.
Place the chicken packets on a baking sheet and bake for 20 minutes or until the chicken is done. Serves 4.
(Use caution for escaping HOT steam when opening packets to check for doneness.) This recipe also works well on the grill!!)
Per serving: 183 calories, 3 g fat, 80 mg cholesterol, 33 g protein, 5 g carbohydrates, 302 g sodium, 2 g fiber
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