1 Cup Snow Peas, Trimmed	4 Chicken Breast
1 Red Pepper, Seeded & diced	1/2 Tsp Salt
2 Shallot (or 1 Med Onion), Minced	1/4 Tsp Pepper, Or Ground Pepper
1/4 Cup Dry White Wine, Or Sherry	1 Tbsp Chopped Parsley, Or 1/2 Tsp
-Or Chicken Broth	-Dry Parsley

1. Spray large nonstick skillet with nonstick cooking spray; heat. Add snow peas, red pepper, shallots, and wine; stirring constantly, until vegetables just begin to soften, 2-3 minutes.

2. Place 4 squares of heavy-duty foil on work surface. Place a chicken breast in the center of each square; season with salt and pepper. Top with vegetable mixture, drizzling any pan juices over vegetables; sprinkle with parsley. Make a packet by bringing sides of foil up to meet in the center and folding over edges, then folding edges together, allowing room for packet to expand. Crimp edges.

3. Bake packets at 350 until chicken is opaque, about 30 to 35 minutes; open packets carefully when testing for doneness, as steam will escape. Serve, drizzled with any juices that collect in packets.