Baked Italian Chicken en Papillote
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
4 cloves garlic, chopped
1 large red pepper, julienned
1 large green pepper, julienned
1 large yellow pepper, julienned
1 onion, thinly sliced
4 tsp fresh lemon juice
1/4 cup white wine
2 T. olive oil
2 T. chopped Italian parsley
1/2 tsp salt
freshly ground black pepper
2 T. fresh oregano
1 tsp hot red pepper flakes

Preheat the oven to 350°F. Cut 4 round pieces of parchment paper large enough to contain the chicken and vegetables when folded in half. Spray the parchment rounds with non-stick cooking spray. Place a chicken breast in the center of each piece of parchment and lay 1/4 of the vegetables on top of each fillet. Season with salt and pepper. Sprinkle with parsley, oregano, hot red pepper flakes and drizzle a little olive oil on top of the vegetables. Fold the paper in half and crimp the edges leaving one end uncrimped. Pour a little wine through the opening in each pouch, distributing it evenly. Crimp and seal the open end. Place the envelopes (papillotes) on sheet pans and bake in the preheated oven for 30 to 40 minutes. Place a parchment pouch on each plate and slice open the top with a sharp knife or scissors. NOTE: If you can't find parchment paper, you can substitute aluminum foil bags. Serves 4.

Chicken Veggie Stir-fry

1 T. sesame oil
1 T. minced garlic
1 T. minced ginger
1 T. minced scallions
1 pound boneless, skinless, chicken breasts, sliced into strips
1 cup broccoli spears
1 cup julienned carrots
1/2 pound green beans, chopped
1/2 cup julienned red pepper
1 cup quartered button mushrooms
3 heads baby bok choy, chopped
Low sodium teriyaki sauce

Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Sauté until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately. Serves 6.

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