Chicken Veggie Packets
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4 boneless skinless chicken breast halves, about 1 pound
1/2 pound fresh mushrooms, sliced
1-1/2 cups baby carrots, halved lengthwise
1 cup frozen pearl onions, thawed
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
1 teaspoon dried thyme

Flatten chicken breasts to 1/2 inch thickness; place each on a piece of
heavy-duty foil, about 12"x12". Layer mushrooms, carrots, onions and red
pepper over chicken, sprinkle with thyme and pepper. Fold foil around
chicken and vegetables and seal tightly. Place on a baking sheet. Bake at
375F for 20 minutes, or until chicken juices run clear. Makes 4 servings.

From: Edna Shaffer in Quick Cooking, J/F '99