RECIPES

 

Foil-Poached Chicken and Vegetables

Makes 4 Servings

 

 

 

 

1 cup trimmed snowpeas

1 red bell pepper, seeded and                                 diced

2 shallots, minced

¼ cup dry white wine or sherry 4 (4 oz) chicken breasts

½ tsp salt

¼ tsp freshly ground pepper

1 Tbsp chopped parsley

 

Recipe adapted from WEIGHT WATCHERS 1•2•3 Success Recipe Collection. ©1997 by Weight Watchers International, Inc. All rights reserved.

 

 

 

1. Preheat oven to 450° F Spray large nonstick skillet with nonstick cooking spray; heat. Add snow­peas, bell pepper, shallots, and wine; cook, stirring constantly, until the vegetables just begin to soften, 2-3 minutes.

 

2. Place 4 (12") squares of heavy­duty foil on work surface. Place a chicken breast in the center of each square; season with salt and pepper. Top with vegetable mixture, drizzling any pan juices over vegetables; sprinkle with parsley. Make a packet by bringing sides of foil up to meet in the center and folding over edges, then folding edges of ends together, allowing room for packet to expand. Crimp edges.

 

3. Bake packets until chicken is opaque, about 18 minutes; open packets carefully when testing for doneness, as steam will escape. Serve, drizzled with any juices that collect in packets.

 

Each serving provides: 3 POINTS