18-Minute Chicken

18-Minute Chicken

Makes 4 servings

4 sheets (12-by-18-inches each) Reynolds Heavy Duty Foil
1 medium onion, sliced
4 skinless, boneless chicken breast halves
Dijon mustard
2 medium zucchini or yellow squash, sliced
2 medium carrots, cut in strips
1/2 pound fresh mushrooms, sliced
4 tablespoons margarine or butter
Basil leaves, garlic powder, paprika

Preheat oven to 450 degrees or preheat grill to high. Center one fourth of onion and chicken on each foil sheet. Spread chicken with mustard. Top with squash, carrots and mushrooms. Dot with margarine; sprinkle with basil, garlic powder and paprika. Wrap and seal to form four packets. (See directions below for how to make and handle packets). Bake 18 to 20 minutes on a cookie sheet in oven, or grill 16 to 20 minutes on high in covered grill.

To make each packet for the 18-minute chicken, place ingredients on sheet of foil. Wrap and seal foil to form packet, leaving room for heat circulation inside packet. Bake on cookie sheet in preheated 450-degree oven or grill on high in covered grill. After cooking, open ends of foil packet first to allow steam to escape. Then open top of foil packet.