*  Exported from  MasterCook  *
 
                       CHICKEN AND VEGETABLE NICOISE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       sm           Zucchini (1/4#), trimmed
                         -and cut into 1/2″ dice
      1/4   c            Thinly slivered onion
    1       sm           Ripe plum tomato, seeded and
                         -cut into 1/4″ dice
    2       oz           Tender green beans, cut into
                         -1/4″ pieces
      1/4   t            Finely minced garlic
    3       t            Chopped flat-leaf parsley
    1 1/2   t            Olive oil
                         Salt to taste
                         Freshly ground black pepper
                         -to taste
      1/2                Chicken breast, boned and
                         -skinned (about 1/4 pound)
      1/2   t            Fresh lemon juice
    2       oz           Cooked angel-hair pasta
    1                    Lemon wedge, for garnish
 
   For this dish, all the vegetables can be cut up the night before and
   left well-wrapped in the crisper drawer of the refrigerator. Thirty
   minutes before dinner, assemble your packets while the oven preheats,
   then you're set to go.
   
   1. Preheat oven to 350'F.
   
   2. Combine vegetables, garlic and 2 teaspoons parsley in a bowl. Toss
   with 1 teaspoon olive oil, salt and pepper.
   
   3. Take a large, heavy piece of aluminum foil, about 18″ long, and
   fold in half crosswise. Place the chicken breast half in center of
   one side of the foil. Brush with remaining 1/2 teaspoon olive oil and
   sprinkle with lemon juice, salt and pepper. Surround with the
   seasoned vegetables.
   
   4. Fold remaining half of foil over chicken and vegetables. Crimp
   edges together to make a tightly sealed packet. Place on a baking
   sheet and bake in center of the preheated oven for 20 minutes.
   
   5. Place cooked pasta on a dinner plate or in a shallow bowl. Serve
   chicken and vegetables atop pasta. Sprinkle with remaining teaspoon of
   parsley. Serve with a lemon wedge alongside.
   
   Serves one: 446 calories, 11 grams fat, 70 milligrams cholesterol.
  
 
 
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