This recipe is easily halved & makes a perfect romantic Valentine's Day dinner for two!
FOIL-WRAPPED CHIK'N with VEGGIES, TARRAGON & WHITE WINE
Healthy Chef Lilia’s cost-cutting tip: "Baby" vegetables make or a nice presentation, but can sometimes be a bit costly. So, if you wish, simply cut regular-sized zucchini & yellow squash into small, bite-sized, uniform pieces. Cutting the vegetables to the same size also ensures even cooking.
Ingredients-
Prep time- 15 minutes minutes
Cook time - 25 minutes
Makes 4 servings
1/4 cup diced baby zucchini
1/4 cup diced baby yellow squash
1/2 cup broccoli slaw mix
1/4 cup sliced mushrooms
2 Tbsp. white wine
2 tsp. olive oil
garlic powder, salt & pepper, to taste
4 12-inch long sheets aluminum foil
4 Quorn Naked Chik'n Cutlets
8 cherry (or grape) tomatoes, halved
4 sprigs fresh tarragon
Instructions-
Preheat oven to 450.
1) In a medium bowl, toss together zucchini, yellow squash, broccoli slaw, mushrooms, wine, olive oil, garlic powder, salt & pepper until well combined.
2) Lightly spray one side of each sheet of foil with non-stick cooking spray. Place 1/4 of the tossed vegetable mixture onto center of sprayed-side of each sheet of foil. Top each with 1 Quorn Cutlet, 4 tomato halves and 1 sprig of tarragon.
3) Fold foils over top of each cutlet and tightly crimp the edges to seal closed. Place the 4 sealed foil packets onto a backing sheet. Bake 20-25 minutes. Serve immediately with brown rice and a tossed green salad, if desired.
* These days most grocery stores have a lovely selection of fresh herbs available year round, yet, 1/2 teaspoon of dried tarragon can be substituted for each sprig of fresh tarragon.
** If you don't want to use wine, just replace it with an equal amount of vegetable broth.