Mustard Chicken Packets

This yummy awesomeness was inspired by one of Ryan's creations on Sustenance Reinvented!
This beauty right here...

Mustard Chicken with Roasted Onions, Cherry Peppers, and peppercorns.

I couldn't get my version to come out as pretty, but I'm sure it was just as tasty!  I did however, tweak a few ingredients, and cooked it in packets!  Try it, I'm sure you will LOVE...and if you haven't liked Ryan's page yet CLICK HERE! :)

Ingredients:

Tear off 4 15x12 sheets of tin foil
4 Boneless Chicken Breasts

1 cup of whole grain or course mustard (I used Grey Poupon)
2 Tbsp. of white wine

1 large onion sliced
2 cloves of garlic - minced

1 cup of grape tomatoes -halved

1 cup of sliced roasted red peppers
1 Tbsp. of extra virgin olive oil

1 Tbsp. of fresh thyme

salt (to taste)

pepper (to taste)

2-3 cups of cooked whole wheat cous cous or brown rice (*optional)

Directions:

(*Preheat oven to 400 degrees)

1.  In a small bowl whisk mustard and white wine.

2.  In a larger bowl mix sliced onions, garlic, tomatoes, and roasted red peppers.  Season with salt, pepper, thyme, and drizzle with olive oil.  Mix thoroughly, so everything is evenly coated.

3.  Fold foil in half widthwise, and open back up.  On one half of foil (dull side up), place chicken, 1/4 veggies, and 1/4 of mustard/wine mixture on top.  Fold foil back over in half, and carefully seal all of the edges off.  I did this by making a series of (sloppy) mini folds, working my way all the way around.  Make sure the packets are nice and tight so none of the steam escapes.  Place foil packets on a baking sheet.

Should look like this...okay I didn't really fold it...more like rolled it up

4.  Cook the packets for 30 minutes, let rest for 5 minutes before carefully opening.  

5.  Serve contents of packet over whole wheat cous cous or brown rice (*optional)

Super easy!!!  Let me know how you like it!  :)