Chicken en Papillote

3 carrots
3 spring onions
5 hot sweet piquante peppers
1/3 C parsley
2 chicken breasts, approximately 6 - 8 oz each
salt
pepper
zatar
2 T dry white wine
2 papillote bags (or use parchment paper, cut to right size)

• Preheat oven to 450° F.
• Slice carrots lengthwise, then slice lengthwise again, then cut them into 3/4" chunks.
• Trim spring onions' greens so the onions will fit into the bag, then slice onions lengthwise.
• Slice/chop piquante peppers.
• Chop parsley.
• Place chicken breasts on a plate and pat dry with paper towels.
• Salt and pepper both sides of the chicken, to taste.
• Sprinkle zatar on both sides of chicken, to taste.
• Divide chicken, carrots, spring onions, piquante peppers, and parsley between the two papillote bags.
• Use a teaspoon to sprinkle the white wine over the contents of the bags
• Crimp the opening of the bags to seal them.
• Put the bags flat on a baking sheet and place in the oven
• Cook 15 - 20 minutes until chicken reaches an internal temperature of 165° F.
• Place each bag on a plate, cut open the top of the bag, and serve.