Inspect fresh mushrooms before purchasing. They should be free of any signs of moisture and so should the inside of the packaging. To store, cover loosely with paper towels; refrigerate for up to 3 days.
4 tomatoes, sliced
4 onions, sliced
12 mushrooms, sliced
1 green bell pepper, sliced
4 red potatoes, sliced
4 chicken breasts
1 1/3 Tbsp Worcestershire sauce
1/4 tsp pepper
1 1/3 Tbsp margarine
1 1/3 Tbsp honey
Preheat oven to 450°F. Cut four 20-inch-long pieces of foil. Divide and layer tomatoes, onions, mushrooms, peppers, and potatoes on each foil piece. Place a chicken breast on each vegetable nest.
Mix Worcestershire sauce and pepper in a small bowl. Spoon over each chicken breast. Top with 1 teaspoon margarine and 1 teaspoon honey.
To seal packets, bring 2 opposite sides of foil together and fold over several times. Fold over the other 2 ends of foil tightly.
Pierce top of foil twice with a sharp knife to vent. Arrange packets on baking sheet. Bake for about 35 minutes.
Cut cooking time by more than half by grilling or broiling the packets instead of baking them. Place packets, seam-side up, on a grill or broiler pan set 4 to 6 inches from the heat source. Cook for about 15 minutes.