Chicken and Leeks in Parchment

Ingredients

• 2  carrots 
• 16 ounce skinned and boned chicken breast halves 
• 4 teaspoons thyme leaves fresh chopped
• 2  leeks 
• 4 teaspoons mustard coarse-grained
• 2 teaspoons olive oil 
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 

Equipment

• baking sheet
• oven

Directions

1. Cut vegetables into 3-inch thin strips.
2. Cut 4 (10-inch) circles of parchment; fold circles in half. Open circles, and brush half with oil.
3. Place a chicken breast on oiled halves: spread with mustard. Top with leek and carrot.
4. Sprinkle with thyme, salt, and pepper. Fold paper over; starting at 1 end, pleat and crimp edges to seal.
5. Place on a baking sheet.
6. Bake at 450 for 15 minutes or until chicken is done.