2 (12 x 18) inch sheets heavy duty Reynolds wrap
2 sheets wax paper
2 single boneless chicken breasts, skinned
1 sm. onion, sliced
1 tsp. Dijon mustard
1 tsp. mayonnaise
2 carrots, pared and cut in strips
1 sm. zucchini, sliced 1/4 inch thick
2 to 3 oz. sliced canned mushrooms, drained
1/8 tsp. cracked pepper
1/8 tsp. dried basil leaves
1/4 tsp. garlic salt
1 tbsp. butter
2 tsp. Parmesan cheese

Preheat oven to 450 degrees. Place chicken between 2 sheets of wax paper. Use a mallet to pound chicken to 1/4 inch thickness; set aside. Spread out Reynolds wrap; place half of the onion on the lower half of each sheet. Top with chicken breast. Combine mustard and mayonnaise; spread on top of the chicken.

Top with vegetables, spices and butter. Sprinkle each packet with 1/2 teaspoon Parmesan cheese. Fold top half of foil over and seal with a double or triple fold; repeat at ends. Place on baking sheet and bake 18 to 20 minutes. Remove from oven; cut a large x-mark in the top of packet. Fold top back; sprinkle with remaining cheese and broil until lightly golden. Serves 2.

Increase baking time by 5 minutes when baking more than 4 packets.