Baked Chicken in Parchment Packs

I love to make a batch of these pouches and have them ready to re-heat for a quick meal.

Makes 4 pouches

Ingredients

• 4 (4 oz) thinly sliced chicken breasts or 2 (8oz) chicken breasts, cut in half lengthwise down the middle or butterflied)
• 24 cherry tomatoes, cut in half
• 12 mushrooms, sliced
• 1/2 shallot, thinly sliced
• 4 large handfuls baby spinach (or bok choy)
• At least 2 cups cooked brown rice or quinoa (cooked in chicken broth). This makes 1/2 cup rice per packet.
• 2 tablespoon butter or olive oil
• Seasoning salt (I use garlic salt and lemon pepper)
• 4 (12×12) sheets parchment paper

Instructions

1. Pre-heat oven to 425-F.
2. Here is how to prepare one parchment. Repeat 4 times:
   • On the piece of parchment, spread out heaping 1/2 cup brown rice.
   • Place a piece of chicken on top. Season with seasoning salt.
   • Place 1/2 tablespoon of butter on top of the chicken.
   • Sprinkle 12 cherry tomatoes halves and a few slices of shallot on top.
   • Place 3 sliced mushrooms and a handful of spinach on top.
   • Sprinkle with salt and pepper
3. Seal the pouch (click for how to fold parchment packs). Place pouches on a baking sheet.
4. Bake for 12-15 minutes. Pierce the chicken through the pouch with a meat thermometer to make sure the chicken registers 165-F.