Recipe - Rosemary Chicken

2 (4 Oz.) Chicken Breasts
Halves, Boned & Skinned
1/8 teaspoon Salt
10 Snow Peas Trimmed
One half cup Red Bell Pepper Strips
2 Fresh Rosemary Sprigs
1 tablespoon + 1 t. Lemon Juice
2 Fresh Rosemary Sprigs (Opt)

Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly.
Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With
Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart
Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper &
Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over
Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp
Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place
Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut
Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs
If Desired.
(Fat 4.3, Chol. 72.)