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Parchment Steamed Chicken Tenders with Vegetables and Vinaigrette

Recipe by National Chicken Council

Chicken: 1-1/2 pound chicken tenderloins (about 12 – 14)
Vinaigrette: 2 tablespoons roughly chopped fresh basil; 1 tablespoon roughly chopped fresh tarragon; 1 tablespoon roughly chopped fresh oregano; 1 teaspoon Dijon mustard; 1 teaspoon capers; 1/2 cup extra-virgin olive oil; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 3 tablespoons lemon juice; 1 teaspoon lemon juice
Vegetables: 1 cup quartered cherry tomatoes; 1 large zucchini, sliced thin; 1/2 cup fresh corn (1 ear uncooked corn or ½ cup thawed frozen corn); 1/4 teaspoon salt; 1/4 teaspoon pepper

In bowl of food processor, combine all ingredients for vinaigrette. Process until liquid is emulsified. Remove half of vinaigrette and set aside.
In large bowl, place chicken tenderloins and half of vinaigrette. Toss well to coat. Marinate one-half-hour, or longer. Combine all vegetables in large bowl; top with salt and pepper and toss well.
Tear four pieces of parchment paper, about 15” x 15” each. Place one-fourth of the vegetable mixture on each piece of parchment. Top with 3 -4 chicken tenders. Pull opposites of parchment together around chicken and wrap as package. Turn entire packet over and place on large microwave-safe plate. Repeat with second packet.
Place plate with two packets in microwave oven and cook for 6 – 7 minutes on medium high heat (5 to 6 power level). Remove from oven and repeat with remaining two packets.
When all packets are cooked, unwrap each packet and remove chicken and vegetables to individual serving plates. Drizzle with remaining vinaigrette and serve.