Pistachio Chicken And Vegetables In Parchment

4 servings.

4 (6 ounces each) Boneless chicken breast halves
½ cup Leeks*, diagonally sliced ¼ inch
½ cup Julienne-cut fresh green beans
¼ cup Sliced cauliflower
Sliced mushrooms
Salt and pepper to taste
1/3 cup Butter or margarine, softened
4 teaspoons Lemon juice
1/3 cup Chopped natural American pistachios
2 tablespoons Grated Parmesan cheese


Between 2 layers of plastic wrap pound chicken breasts to ½ inch thick. Fold and cut 4 (12 x 12 inch) squares of parchment paper or foil into heart-shapes. Unfold and place each piece of chicken on each parchment heart. Combine vegetables; divide into 4 portions and place on each chicken breast. Season with salt and pepper. Beat together butter and lemon juice; stir in pistachios and cheese. Dot vegetables with butter mixture. Fold other half of heart over vegetables; seal edges with tightly creased folds. Place on baking sheet. Bake at 400° F. 20 minutes or until chicken is cooked. Remove from oven; slash paper and fold back. Serve immediately.