Directions

1. Instructions 1. Preheat the oven to 400ºF. 2. Line a large, rimmed baking sheet with an 18-inch piece of parchment paper. Pour the dry quinoa into the middle of the parchment paper. Layer the mushrooms, then slice of onion, the small pats of butter, and the cream cheese on top of the quinoa. If you are using a soft or whipped cream cheese just plop it right in the middle. If you are using cream cheese from a block, lay it lengthwise across the vegetables. 3. Place the chicken breast on top, and season generously with salt and pepper. Then, layer the thyme and lemon on next. Carefully pour the cream over the whole thing. 4. Fold the parchment horizontally across the top so that the most paper is on the sides. Twist the ends to make an airtight pouch. 5. Bake for 30-35 minutes. Let stand for 5 minutes before serving. To serve, either unwrap the pouches or cut them open with scissors across the top. Be careful, because some hot steam will escape. Don’t eat the lemon rings or the twigs from the thyme (unless you want to). They are for seasoning only.