Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless -- boneless Chicken
                        breasts - trimmed of all fat
  1              large  Carrot - julienne
  1              small  Zucchini - julienne
  1              small  Red Pepper - julienne
  1              clove  Garlic - pressed or finely minced
  1                     Shallot or large Scallion - finely diced
     1/4           cup  White Wine
     1/4           cup  de-fatted Chicken Stock
                        Basil -- Oregano and Pepper
                        - to taste
                        Olive Oil or Butter Spray
  4                     rectangles 12" long of Parchment Paper or
                        Heavy Duty Tin Foil

Preparation:

Combine garlic, shallot, wine, stock and seasonings in a bowl, mix well. Add chicken and marinate at least 15 minutes. Preheat oven to 375. Place sheet of paper or foil on a flat surface and spray center lightly with oil. Drain marinade from chicken and place breast in center of sheet. Place vegetables on top of chicken and spray with more oil if desired. Fold paper, "butcher style," by bringing the long sides to the middle, place them flat against each other and fold them down (like a potato chip bag) crimping each layer tightly until folded down to the food. Then fold and crimp the sides the same way. if the sides do not stay closed, you can use a staple to secure them, just be careful when serving. Place the bundles on a baking sheet and bake in the oven for 15 minutes. Allow to cool a few minutes and then cut them open. You can either dish the contents out or serve them in the bundles.

Nutritional Information:

40 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 3mg Sodium