Dijon-Lemon Chicken and Vegetables in Foil

Directions

1. Preheat oven to 375 degrees. Cut four sheets of foil large enough to securely wrap the potatoes, carrots and chicken breasts. Set aside.
2. In a small bowl, combine 2 tablespoons olive oil, Miracle Whip, mustard, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
3. In a large zip-lock bag, place potatoes. Drizzle potatoes with remaining 1 tablespoon olive oil, season with salt and pepper to taste; then gently toss to combine. Place bag (open) in the microwave and par-cook potatoes for about 8-10 minutes.
4. Using a large serving spoon, divide potatoes into 4 equal portions and place in the center of each foil in a single layer. Scatter a handful of carrots around potatoes.
5. Cut each breast in half, creating four smaller breasts. Spoon some of the mustard mixture on top of each breast. Using your fingers, work the mustard mixture onto both sides of the chicken, turning chicken as needed. Top each foil pack of vegetables with one breast. Place a slice of lemon on top of the breast.
6. Bring foil up over the chicken, then fold down the top to firmly seal. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed.
7. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 30 minutes. (After 25 minutes, check for doneness. If necessary, bake longer, until chicken is cooked through and vegetables are tender, checking every 5 minutes).
8. To serve, place packets on individual plates and let your diners unwrap their supper. A nice salad would round out the meal beautifully.