CHICKEN BAKED (IN FOIL) IN COCONUT-CURRY SAUCE

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Chicken Baked (In Foil) in Coconut-Curry Sauce image

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! :)

Provided by Chef PotPie

Categories     Chicken

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 425.
  • Combine first four ingredients and whisk in medium bowl.
  • Place chicken breasts between heavy duty plastic wrap and pound to even thickness, sprinkle salt and pepper evenly over both sides of chicken.
  • 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.
  • Place packets on baking sheet, bake 22 minutes. Remove from oven; let stand 5 minutes.
  • Place on plates and carefully unfold. Sprinkle each with 1 teaspoon cilantro, if desired. Garnish with lime wedges. Serve immediately over rice.

Nutrition Facts : Calories 372.5, Fat 11.1, SaturatedFat 6.8, Cholesterol 108.9, Sodium 598.8, Carbohydrate 28.7, Fiber 2.9, Sugar 24.5, Protein 39.2

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