The foil packets can be assembled up to 8 hours in advance and refrigerated. At serving time, pop them in the oven and bake for a quick yet elegant dinner. Allow a few more minutes of cooking time if the packets come straight from the refrigerator.
2 teaspoons vegetable oil, such as olive or canola oil
2 slices (1 ounce) turkey bacon, coarsely chopped
1/2 pound shiitake mushrooms, stems discarded and caps finely chopped
3 cloves garlic, minced
1 small red bell pepper, finely chopped
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 small skinless, boneless chicken breast halves (4 ounces each)
1 tablespoon fresh lemon juice
1. Preheat the oven to 425°F.
2. In a large nonstick skillet, heat the oil over medium heat. Add the bacon and cook until lightly browned around the edges, about 4 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft, about 5 minutes. Add the bell pepper, thyme, salt, and black pepper, and cook until the bell pepper is tender, about 4 minutes. Remove from the heat.
3. Cut four pieces of foil 12 x 18 inches each. With a short end of the foil facing you, place 1 chicken breast half on the bottom half of each sheet. Sprinkle with the lemon juice and spoon the mushroom mixture on top.
4. Fold the foil over the chicken, folding the edges over to seal. Place the packets on a baking sheet and bake 12 to 15 minutes, or until the chicken is cooked through. Carefully open one packet (be careful—steam will escape) and check for doneness. If the chicken isn’t done, reseal the packet and return the baking sheet to the oven. Makes 4 servings
Good source of: niacin, selenium, vitamin B6, vitamin C
Although turkey bacon tastes a lot like regular bacon, and even looks a bit like it, it has no fat to speak of. So to cook turkey bacon, you need to start with a little bit of oil in the pan so the bacon won’t stick. The object is to cook the bacon until it’s lightly browned around the edges, caramelizing it a bit to bring out its flavor. But turkey bacon will never get really crisp the way regular bacon does.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.