4 boneless, skinless chicken breasts, slightly pounded to flatten
1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower and carrots)
1 small onion, thinly sliced and separated into rings
2 teaspoons fresh rosemary, snipped
1/2 teaspoon salt
1/4 teaspoons pepper
4 tablespoons white wine

Heat oven to 450 degrees. Tear off 4 pieces of aluminum foil about 12 inches square. Place one chicken breast in the center of each piece of foil. Add 1/4 of the vegetables and onion on top of each chicken breast. Sprinkle 1/2-teaspoon fresh rosemary and a little salt and pepper on each chicken breast. Pour 1 tablespoon white wine over each chicken breast. Fold each corner of the aluminum foil over chicken breast and fold down to form a sealed packet. Place all four packets on a baking sheet and bake for about 40 minutes or until vegetables are crisp-tender and chicken is no longer pink.

Makes 4 Servings
Serving Size: 1 chicken breast and 5 ounces vegetables