Makes 4 servings
|1||cup julienned carrots|
|1/2||cup sliced onion|
|1/4||cup chopped fresh basil or 1 tablespoon dried basil|
|6||cloves garlic, minced|
|1/8||teaspoon black pepper|
|4||boneless skinless chicken breast halves|
- Cut parchment paper or foil into 4 (12-inch) squares. Fold squares in half, then cut into shape of half hearts. Open parchment to form hearts.
- Preheat oven to 400°F. Place carrots and onion on 1 side of each heart near fold. Combine basil, mayonnaise, garlic and pepper in small bowl; spread mixture on chicken. Place chicken, mayonnaise side up, on top of vegetables. Fold parchment over chicken; seal by creasing and folding edges of parchment in small overlapping sections from top of heart until completed at point. Finish by twisting point and tucking under.
- Place parchment packages on ungreased baking sheet. Bake 20 to 25 minutes or until juices run clear and chicken is no longer pink in center.
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