No-Peek Oriental Foil-Wrapped Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another low fat meal that is only 4 points without rice. Ingredients:
1 (10 ounce) package frozen baby carrots |
4 boneless skinless chicken breast halves |
1 (4 ounce) can whole mushrooms, drained |
1 small sweet red pepper, cut in bite-size strips |
3 tablespoons hoisin sauce |
2 cloves garlic, minced |
1 teaspoon grated gingerroot |
1 dash ground red pepper |
1/4 cup sliced green onion |
hot cooked rice (optional) |
Directions:
1. Heat oven to 425 degrees.
2. Run carrots under cold water to thaw.
3. Drain well.
4. Rinse chicken; pat dry.
5. Place one chicken breast half in the center of an 18x12 piece of heavy foil.
6. Repeat with remaining chicken and three additional foil pieces.
7. Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
8. Stir together hoisin sauce, garlic, ginger, and ground red pepper.
9. Drizzle over chicken and vegetables.
10. Bring up two opposite sides of foil and seal with a double fold.
11. Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
12. Repeat with each foil packet.
13. Place on a 15x10x1 baking pan.
14. Bake for 30 minutes or till chicken is tender and no longer pink.
15. To serve, carefully open foil packets.
16. Sprinkle with green onion.
17. If desired,serve over rice.
18. Spoon some of the cooking juices over all.
19. This recipe can also be placed on your grill.
20. Cook for 20- 30 minutes depending on how hot your grill is.
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