Submitted by reader E Kraft
Makes 8 servings
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/2 cup sliced mushrooms
4 tablespoons white wine
4 teaspoons olive oil
½ teaspoon garlic powder
Salt and pepper, to taste
8 12-inch long sheets aluminum foil
8 chicken cutlets, boneless and skinless
16 cherry (or grape) tomatoes, halved
8 sprigs fresh tarragon
Preheat oven to 450°F
In a medium bowl, toss together zucchini, yellow squash, mushrooms, wine, olive oil, garlic powder, salt and pepper until well combined.
Lightly spray one side of each sheet of foil with non-stick cooking spray. Place a small amount of the tossed vegetable mixture onto center of sprayed-side of each sheet of foil (you will be dividing the mixture to make 8 pouches). Top each with 1 cutlet, 4 tomato halves and 1 spring of tarragon.
Fold foils over top of each cutlet and tightly crimp the edges to seal closed. Place the 8 sealed foil packets onto a baking sheet. Bake 20-25 minutes.