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ROSEMARY CHICKEN

Category:    Chicken, Microwave
Yield:2 servings
 
      2    (4 Oz.) Chicken Breasts           1/2 c  Red Bell Pepper Strips
           Halves, Boned & Skinned             2    Fresh Rosemary Sprigs
    1/8 ts Salt                                1 tb + 1 t. Lemon Juice
     10    Snow Peas Trimmed                   2    Fresh Rosemary Sprigs (Opt)
 
  Cut Two 12 Inch Square Pieces Of Parchment.  Fold in Half, Creasingfirmly.
  Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With
  Cooking Spray.  Place A Chicken Breast Half On One Half Of A Parchment
  Heart Near Crease.  Sprinkle With Salt. Arange Half Of Peas, Bell Pepper &
  Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over
  Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp
  Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place
  Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut
  Open Tops Of Parchment. Discard Rosemary Sprigs.  Garnish With Fresh Sprigs
  If Desired.        (Fat 4.3, Chol. 72.)
 

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