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| BAKED CHICKEN AND VEGETABLES | |
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2 med. onions, sliced 4 boneless, skinless chicken breast halves 4 tsp. Dijon mustard 1/4 tsp. salt 1/8 tsp. pepper 4 c. sliced yellow squash 1 c. sliced fresh mushrooms 8 cherry tomatoes, halved 1 tsp. dried whole basil 1 clove garlic, minced 4 tsp. corn oil butter Preheat oven to 400 degrees. Cut 4 sheets of heavy-duty aluminum foil to 18x12 inches. Coat each sheet with cooking spray. Arrange 1/4 of sliced onions evenly in the center of each sheet of foil. Top each with a chicken breast half. Spread 1 teaspoon mustard over each breast half and sprinkle evenly with salt and pepper. Top each with 1/4 of squash, mushrooms, and tomatoes; sprinkle evenly with basil and garlic. Dot each with 1 teaspoon butter. | |
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recipe reviews #93498
Corrinne (California) says:
The chicken and vegetables were awesome! I put in whatever veggies I had. It was easy and made exactly how much I needed. Great for a family or just two after work! I cooked it for an hour because it didn't say how long. My husband said it could be a once a week meal!
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