Works well with chicken breast too....just cook it longer, about 18 to 20 minutes depending on size, and put your veggies in raw because of the longer cooking time. I also drizzle a little terayaki on the chicken so you don't have this white piece of chicken when you open it up. For veggies with chicken I like to include some onion rounds as well as green beans, carrot sticks and even a well drained slice of tomato. Your directions didn't say to brush the parchment with oil, before putting in the food. I always do that....don't know why if it's good and doesn't leak without. Linda C

Sounds lovely....and the same method will work with rutabaga, butternut squash and sweet potatoes. But I would adjust the pastis...perhaps brandy or amaretto or even triple sec. Linda C

Hi all, Sorry for the delay in getting back with you. I have had a very busy time since I posted this recipe. I will attempt to answer your questions. Sorry for the mistakes. The recipe is sort of like quiche, without the crust. Yes, there really is 1/14 cup olive oil. I know it sounds like a lot (guess it is) but it's healthy! It also makes the dish very moist. Finally. There are about 6-8 small red sliced red potato's in the dish. Sorry again, SG

1. I grow my own stevia plants and harvest the leaves each fall and I convert some of it to a liquid extract and some to dried leaves to make extracts later. Remember, stevia is NOT sugar, just plant leaves which are sweet tasting. 2. Your dried leaves will have varying levels of sweetness depending on the growing season and variety of plants - somewhere between 10 to 30 times sweeter than sugar. Depending on the variety of plant that was grown, stevia has a bitter component and some varieties are less bitter than others. So you have no idea how much sweetness is equal to 1-cup of sugar - you'll just be guessing. 3. Pure stevioside extracts of stevia in the form of a white powder or clear liquid are 200 to 300 times sweeter than sugar. So commercial stevia products are entirely different, and usually much sweeter, that those made from the stevia leaves. 4. Stevia has it's own unique taste (a little like licorice). Therefore, if you are using it for baked goods, I'd suggest buying a commercial stevia product which has less bitterness and a more neutral flavor, and the sweetness is regulated so you know how much of the product equals sugar. 5. Sugar in baked goods has attributes that you can't duplicate with stevia. Sugar is a tenderizer and it's hygroscopic and attracts moisture. It also helps with browning. Stevia does none of those, so you have to include some ingredients that will aid those attributes, not just substitute stevia for sugar. 6. Since one cup of sugar could be replaced with as little as 1/4 t. of concentrated stevia powder, that will throw off your ratio of liquids to solids. Baking is also a science. 7. If you plan on having any kind of success making banana bread, find a recipe that is already designed for using stevia and use the kind (powder, liquid, sugar replacer packets, etc.) called for in the recipe. 8. Expect a somewhat different flavor, especially an aftertaste that takes time to get accustomed to as your taste buds switch from sugar to stevia. 9. Try to make small loaves. Baked goods made with stevia tend to get dry very quickly, so plan on using it quickly and refrigerate or freeze any leftovers so they don't dry out. Wrap it tightly in foil to help maintain the moisture. 10. By converting the leaves to a concentrate by carefully cooking stevia leaves in water, it will make a dark, syrupy liquid which is better used as a substitute for molasses or brown sugar in recipes. It is stable for months and the flavor "improves" with age. So how it will taste just after making it doesn't mean that's how it will taste 2-months from now. It would also be helpful to know what your food goals are by substituting stevia for sugar. Is the banana bread for a diabetic, for instance? If so, they are still consuming high-glycemic flour and I could suggest a better recipe that includes low-glycemic almond flour. For diabetics, it's the total amount of carbohydrates, whether it's from white flour or white sugar. Perhaps the recipe below will help you with your sugar to stevia conversion, but I don't have a recipe using homemade stevia concentrate from cooking the leaves in water. BANANA BREAD Source: "Stevia" by Rita DePuydt 2 very ripe, medium to large bananas 1/4 t. powdered stevia extract 1/2 t. stevia concentrate 1 T. lemon juice 2 c. whole wheat pastry flour 1/2 t. baking soda 1 t. baking powder 1/4 t. salt 1/3 c. oil 1 large egg 1/2 c. plain nonfat yogurt or buttermilk 1 t. vanilla extract 1/2 c. chopped walnuts (optional) Preheat oven to 350-degrees F. Oil a medium-sized loaf pan (7-1/2x8-1/2x2-1/2 inches). Mash the bananas in a small bowl. Mix the stevia extract, stevia concentrate, and lemon juice into the mashed bananas. Set aside Sift the flour, leavenings, and salt together in a bowl. Beat the oil and eggs together in a mixing bowl until creamy. Bean in the yogurt or buttermilk and the vanilla. Stir in the mashed bananas into the liquid mixture. Fold the dry ingredients into the wet ingredients, stirring as little as possible. Mix in the walnuts just before the flour is completely blended. Place into the loaf pan. Bake for 50 minutes to 1 hour until a toothpick or fork stuck in the middle comes out clean. Turn out the loaf and cool on a rack. Yield: 12 servings Per serving: Calories: 162, Total Fat: 7 g., Protein: 5 g., Carb.: 20 g., Fiber: 3 g., Sodium: 141 -Grainlady