Ingredients

4 skinless chicken breasts(6 0z.)

salt and pepper

parchment paper

1 lemon, sliced thin

4 oz. summer squash

4oz. vegetable in season

4 oz. baby carrots

16 asparagus spears

4 oz. cherry tomatoes, quartered

handful of mushrooms

1/4 cup shredded basil

1/4 cup dry white wine

2 TB. olive oil

Preparation

  1. Preheat oven to 425 F. Sprinkle chicken with salt and pepper. Put chicken on a 14 inch piece of parchment paper. Top with lemon slices, all vegetables. Sprinkle each packet with 3 TB. wine and 1/2 TB. olive oil. 2.Bring edges of parchment to make a tent. Place on baking sheet. 3.Bake14 to 16 minutes. Remove and place one packet on a plate.