Makes 4 Servings
1 cup marinara sauce
4 small boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon Italian seasonings
½ cup parmesan cheese, grated
1 small zucchini, sliced into ¼ inch pieces
1 small eggplant, peeled and sliced into ¼ inch pieces
2 cups shredded Mozzarella or Italian blend cheese
3 tablespoons parsley, chopped
Preheat oven to 375 degrees Fahrenheit. In small bowl, stir together salt, pepper, Italian seasonings, and parmesan cheese. Rub both sides of chicken with parmesan cheese mixture. Wash hands.
To build foil packets, place four sheets of foil, approximately 12x12 inches each, on work surface. Spoon 1/8 cup of marinara sauce in the center of each foil sheet. Place chicken breasts over sauce and top each with remaining marinara sauce. Evenly distribute vegetables over chicken. Fold foil in half to cover contents; make narrow folds along edges to seal. Place packets on a baking sheet and bake for 35 minutes.
Remove baking sheet from oven. Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle ½ cup cheese over each and return to the oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates and top with parsley.