Eddie'S No Fuss Chicken And Vegetable Pockets - cooking recipe

Ingredients

4 boneless chicken breast halves, skin removed
1 c. broccoli, chopped into 1/4-inch pieces
1 c. carrots, julienned
1 c. sliced onions
1 c. fat-free honey mustard salad dressing

Preparation

Preheat oven to 450\u00b0 or prepare grill.
Prepare 4 (12 x 12-inch) heavy-duty aluminum foil sheets.
Cut a deep pocket in each chicken breast half.
Toss the vegetables with 1/2 of the dressing and divide evenly, filling each pocket.
Brush the rest of the dressing over both sides of the chicken breast.
Fold the foil around each stuffed pocket and grill for 20 to 25 minutes or make on a cookie sheet for 16 to 18 minutes.