Recipe: Ginger Chicken Breasts and Vegetables in Parchment (microwave, serves 2)

GINGER CHICKEN BREASTS AND VEGETABLES IN PARCHMENT

2 bok choy stalks
1 small red bell pepper, cut into thin strips
4 large mushrooms, thinly sliced
1/2 small onion, chopped
16 snow peas, trimmed
2 skinless, boneless chicken breast halves
2 teaspoons minced fresh ginger
2 teaspoons soy sauce

Remove and reserve green leaves from bok choy. Cut white part of bok choy stalks into thin strips.

Cut 2 (10-by-14-inch) pieces of parchment. Place 1 bok choy leaf on each.

Combine the pepper strips, mushrooms, onions, snow peas and sliced bok choy stalk.

Divide 1/2 of the vegetable on the leaves. Place a chicken breast on top of each vegetable pile. Sprinkle 1 teaspoon minced ginger and 1 teaspoon soy sauce over each. Top with remaining vegetables.

Gather up the 4 corners of parchment square and twist into a bundle or fold into a package. (You may tie each bundle with twine if you wish),

Microwave on HIGH Power 5 to 6 minutes. Let stand 2 minutes before serving.

Makes 2 servings
Source: The Marvelous Microwave by Jane Trittipo