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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: Super easy and very delicious. Ingredients:
4 tsp grapeseed oil |
2 cups watercress leaves |
4 boneless chicken breast halves (1 lb) |
freshly ground black pepper |
1 cup diced mango (about 2 mangoes) |
8 shiitake mushroom caps |
1/4 cup soy sauce |
1/4 cup ketchup |
1/4 cup red wine vinegar |
1 tbsp grated ginger |
2 cloves garlic, peeled and minced |
Directions:
1. Preheat the oven to 500°F. To prepare foil packets, place a sheet of foil directly on top of another; make 4 of these 2-sheet sets. Smear 1 tsp grapeseed oil to the size of a chicken breast in the center of each top sheet. Place 1/2 cup watercress over oil, then place a chicken breast on top of watercress. Sprinkle with pepper. Arrange mangoes and 2 mushroom caps on top of and around each piece of chicken. Crimp the packet edges up slightly. Bring soy sauce, ketchup and vinegar to a boil, then stir in ginger and garlic. Remove the pan from heat and pour 1/4 sauce over each chicken breast. Fold foil over each chicken breast in half and tightly crimp the edges to close the packets. Heat a baking sheet in the oven 1 minute and place the 4 packets on the sheet. Bake 12 minutes, then remove from oven. Slit the top of the packets to serve (be careful; steam will come out), or let diners open their own packets.
2. Nutritional analysis per serving: 278 calories, 6 g fat (0.5 g saturated fat), 28 g carbohydrates, 28 g protein, 70 mg cholesterol, 4 g fiber Nutritional analysis provided by Self
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