1 cup slivered Carrots 1 can (8 oz.) Pineapple Slices (listing just pineapple and pineapple juice), drained 2 boneless chicken breast halves, cut in half lengthwise 1/2 teaspoon dried tarragon, crumbled 1/2 teaspoon grated lemon peel (organic or something you know isn't dyed, otherwise leave it out) 1 teaspoon lemon juice 1 Green Onion, thinly sliced
Arrange 1/2 cup carrots in center of 12-inch square heavy aluminum foil, for each serving. For each serving layer 2 pineapple slices, 2 pieces chicken, one-half tarragon, lemon peel, lemon juice and green onion over carrots on aluminum foil. Fold foil to form packet. Place packets on baking sheet.
Bake at 450°F., 15 minutes or until chicken is no longer pink in center. Remove from oven. Let stand 5 minutes.