Breast of Chicken with Asparagus and Carrots

by Kathryn
(Williams, California)

Ingredients:

2 tbsp unsalted butter, melted
1/8 tsp cayenne
1/2 tsp tarragon
2 tsp lemon juice
1 small onion, thinly sliced
1 carrot, cut into 1/8 inch rounds
4 boneless, skinless chicken breast halves, cut crosswise into 1/4 inch strips
1/2 lb asparagus, trimmed and cut into 1 in. lengths
Heavy duty aluminum foil

Preheat oven to 450°F. Tear off 1 large piece of foil for each serving. Arrange sliced chicken in center of lower half of each length of foil. Season with salt and pepper to taste. Top with equal amounts of asparagus, carrot, and onion.

Combine remaining ingredients and salt to taste in a bowl. Pour equal amounts of butter mixture over each.

Fold two ends of foil together and tightly fold 3 or 4 times. Repeat process with ends to seal packet tightly.

Arrange foil packets in a single layer on a baking sheet. Bake 20 minutes and serve.

Nutrition Information:

220 Calories
Total Fat 9g
Saturated Fats 4.5g
Mono-unsaturated Fats 2.6g
Poly-unsaturated Fats 0.9g
Total Carbohydrates 4.9g
Dietary Fiber 1.8g
Sugar 2.2g
Protein 28g