Chicken Baked (In Foil) in Coconut-Curry Sauce |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I'm saving this here, it sounds wonderful! Baking in foil keeps things so moist. I used to do it all the time and just got out of the habit, I guess. I'm going to try this one soon. Serve with basmati rice. From Cooking Light. UPDATE: I ran out of foil! So I can tell you that this works fine done in a covered baking dish, too! :) Ingredients:
1/2 cup coconut milk |
1/4 cup chicken broth |
2 teaspoons minced garlic |
1 -1 1/2 teaspoon red curry paste |
4 (6 ounce) boneless skinless chicken breast halves |
3/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 medium zucchini, halved lengthwise and thinly sliced (2 cups) |
1 cup yellow squash, thinly sliced |
1 large red bell pepper, cut into thin strips |
1/2 cup diagonally cut green onion |
4 teaspoons fresh cilantro (chopped) (optional) |
4 lime wedges |
Directions:
1. Preheat oven to 425.
2. Combine first four ingredients and whisk in medium bowl.
3. Place chicken breasts between heavy duty plastic wrap and pound to even thickness, sprinkle salt and pepper evenly over both sides of chicken.
4. Fold 4 (16X12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil: layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onion and 1 chicken breast half on each foil sheet. Spoon 3 tablespoons coconut milk mixture over each seving. Fold foil over chicken and vegetables; tightly seal edges.
5. Place packets on baking sheet, bake 22 minutes. Remove from oven; let stand 5 minutes.
6. Place on plates and carefully unfold. Sprinkle each with 1 teaspoon cilantro, if desired. Garnish with lime wedges. Serve immediately over rice.
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