Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt, divided1/4 teaspoon pepper, divided1 medium onion, sliced2 tablespoons Dijon mustard1 small zucchini, sliced1 small yellow summer squash, sliced2 cups sliced fresh mushrooms3/4 teaspoon dried basil1/8 teaspoon garlic powder1/8 teaspoon paprika1 tablespoon butter1 tablespoon grated Parmesan cheese
Preparation
Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15x12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms.
Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet.
Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.
