Breast Of Chicken With Asparagus And Carrots - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper
1/2 lb. fresh asparagus, 1 inch pieces
1 medium carrot in julienne strips
1 small onion, sliced
2 Tbsp. reduced calorie margarine, melted
2 tsp. lemon juice
1/2 tsp. tarragon
1/4 tsp. salt
dash of cayenne pepper

Preparation

Preheat oven to 450\u00b0. Cut chicken crosswise in 1/4 inch strips. Tear off 4 lengths of aluminum foil large enough to allow for heat circulation and expansion. Place chicken in center of lower half of each piece of foil; season with salt and pepper. Top with asparagus, carrot and onion. In a small bowl, combine margarine, lemon juice, tarragon, salt and cayenne pepper. Pour equally over each piece of chicken. Fold upper half of foil over ingredients, making a series of locked folds; repeat folds for ends, pressing tightly to seal. Place foil packets in a single layer on large cookie sheet. Cook 18-20 minutes, until chicken tests done. To serve, cut an \"X\" in top of packet. Fold back foil or remove to plate.