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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Chicken and Leeks in Parchment

 Submitted by: Judi Gust
John and Mary Pappajohn
Clinical Cancer Center
Source: Southern Living
Annual Recipes 1997

2 leeks 4 teaspoons coarse grained mustard
2 carrots 4 teaspoons chopped fresh thyme
2 teaspoons olive oil 1/2 teaspoon salt
4 4-ounce chicken breasts, skinless 1/2 teaspoon freshly ground pepper
  1. Cut leeks and carrots into 3-inch long thin strips. Steam vegetables for 15 minutes.
  2. Cut four 10-inch circles parchment paper; fold circles in half. Open circles, and brush half of each circle with oil.
  3. Place a chicken breast half on each oiled half, and spread evenly with mustard; top evenly with leeks and carrots.
  4. Sprinkle with thyme, salt and pepper.
  5. Fold parchment * halves over, starting at one end, pleat and crimp edges to seal. Place on a baking sheet.
  6. Bake at 450° for 15 minutes or until chicken is done.

* May use aluminum foil

Serves: 4 Nutrition Facts

Calories: 179 Saturated Fat: 0.6 gm
Carbohydrate: 13 gm Fiber: 2 gm
Cholesterol: 53 mg Protein: 23 gm
Fat: 4 gm Sodium: 419 mg

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