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1
IMPORTANT: Take care to slice the vegetables THINLY so that they will be cooked at the same time as the chicken when the timer goes off.
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2
Tear off 6 pieces of foil about 12 x 16 each.
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3
With the shiny side facing up, portion out the matchstick sized carrots in the CENTER of each piece of foil.
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4
Then carefully fan out 4-6 of the thin potato slices atop each of the carrot 'piles'.
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5
Then place one or two of the thin onion slices atop each of the carrot/potato 'piles'.
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6
Then flatten out (with your meat mallet) each chicken breast JUST large enough so you can place each one atop each of the carrot/potato/onion 'piles' covering them completely; Everything should be nicely hidden under that chicken!
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7
Now for the sauce---Mix together the mustard, pepper, tarragon, lime juice, chicken broth and minced garlic.
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8
With a small spoon, carefully add some of the sauce equally atop all chicken breasts.
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9
Now you need to LOOSELY seal the foil packets but do NOT fold them flat.
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10
By folding them securely, but loosely, you should have a pocket of empty space around the food inside; This is important because steam will be created and THAT is what cooks the food.
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11
Place the sealed packets in a 13 x 9 pan or on a 15 x 10 jelly roll pan.
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12
Bake them in a 400 oven for 30 minutes.
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13
To serve, simply place each packet on a dinner plate and all your guests need to do is cut a slit in the foil to access their meal!
