Italian Chicken & Vegetables

Italian Chicken & Vegetables

Yields: 4 Servings

Ingredients:

4 aluminum foil sheets, large enough to wrap around one chicken breast.

4 boneless skinless chicken breast halves (4 ounces each)

4 teaspoons olive oil

salt and fresh ground pepper, to taste

2 garlic cloves, chopped

1 yellow onion, thinly sliced

1 red bell pepper, julienned

​4 small carrots, julienned

​4 large basil leaves

⅓ cup Kraft Zesty Italian Dressing

Instructions:

Preheat oven to 375

Place one chicken breast on each sheet of foil.

Drizzle a teaspoon of olive oil over each chicken breast.

Season chicken with salt and fresh ground pepper.

Arrange chopped garlic, slices of onion, peppers, and carrots on top and around each chicken breast.

Place a basil leaf on top of each chicken and vegetables.

Spoon 1 to 2 tablespoons of salad dressing over chicken and vegetables.

Fold the sides of the foil over the chicken, covering completely; seal the packets closed.

Transfer foil packets to a baking sheet.

Bake for 25 to 30 minutes, or until chicken is cooked through.