1/2 tbsp light whipped butter or light buttery spread
3/4 cup sliced onion
1/2 cup sliced mushrooms
1 small yellow summer squash, ends removed, sliced
1 tsp onion soup/dip seasoning mix
One 5-oz raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
In a medium microwave-safe bowl, microwave butter for 15 seconds, or until melted. Add onion, mushrooms, and squash, and 1/2 tsp onion soup/dip mix. Stir well and distribute onto the centre of the foil.
Season chicken with remaining 1/2 tsp onion soup/dip mix and place over the veggie mixture. Cover with another large piece of foil.
Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is cooked through and veggies are tender.
Cut packet to release steam before opening entirely.
WW Points+: 6