| 1 | Cut two 12 inch square pieces of parchment. |
| 2 | Fold in half, creasingfirmly. |
| 3 | Trim each into a heart shape; lightly coat one side of each piece with cooking spray. |
| 4 | Place a chicken breast half on one half of a parchment heart near crease. |
| 5 | Sprinkle with salt. |
| 6 | Arange half of peas, bell pepper & rosemary over chicken. |
| 7 | Sprinkle with half of lemon juice. |
| 8 | Fold over remaining half of heart. |
| 9 | Starting with rounded edge of heart, pleat & crimp edges together to seal. |
| 10 | Twist end tightly to seal. |
| 11 | Repeat procedure. |
| 12 | Place bags on a microwave safe dish. |
| 13 | Microwave at high 5 to 6 min. to serve cut open tops of parchment. |
| 14 | Discard rosemary sprigs. |
| 15 | Garnish with fresh sprigs if desired. |
| 16 | (fat 4.3, chol. 72) |
