Apple Rosemary and Thyme Chicken Baked in Parchment

This chicken is easy to make and so pretty--a large puffy package of parchment paper enclosing boneless chicken breast seasoned with rosemary, thyme, and the delicate flavor of Jonagold or Mutsu apples. Since the parchment packets can be made up ahead to bake later, this is a perfect dish when entertaining. Add a salad of radicchio leaves filled with warm baby vegetables, tossed in a light vinaigrette and a sprinkling of fresh herbs.

refrigerated butter-flavored cooking spray

3	whole boneless, skinless chicken breasts, about 1/2 pound (240 g) each, halved

2	ounces (60 g) low fat sliced ham, finely minced

3	cloves garlic, sliced paper thin

3	large Jonagold or Mutsu apples, 8 ounces (240 g) each, cut in half and cored

6	sprigs fresh rosemary

6	sprigs fresh thyme

1	tablespoon (15 ml) olive oil

6	tablespoons (90 ml) fresh lemon juice

1. Preheat oven to 350°F (180°C), Gas Mark 4. Cut 6 circles of parchment paper 18 inches (45 cm) in diameter. Place on a work surface and lightly coat the top of each circle with cooking spray. Rinse and pat dry chicken breast halves. Lay 1 piece of chicken on half of each parchment circle. Sprinkle minced ham and garlic slices over the chicken breasts.
2. Thinly slice the unpeeled apples and arrange the slices over the chicken. Top each chicken breast with a sprig of rosemary and thyme and drizzle 1/2 teaspoon (2.5 ml) olive oil and 1 tablespoon (15 ml) lemon juice over each breast.
3. Fold over parchment and crimp the edges to seal. Place packets on a large baking sheet and bake for 45 minutes, until packets are puffed and lightly browned.
4. Place parchment packets on serving plates, break oven, and serve immediately.

Per serving:	222 calories (23% calories from fat), 25 g protein, 6 g total fat (1.3 g saturated fat), 18 g carbohydrate, 3 g dietary fiber, 67 mg cholesterol, 190 mg sodium
Diabetic exchanges:	3 lean protein (meat), 1 carbohydrate (fruit)