Chicken Baked (In Foil) in Coconut-Curry Sauce

READY IN: 32mins
Recipe by Chef PotPie

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! :)

Top Review by WI Cheesehead

I made this in the covered baking dish and it cooked up fine. I didn't have curry paste, so used 1/2 T sweet curry (we don't do hot). Also didn't have the pepper. The flavor was good, however the sauce came out pretty runny. I think I wouldn't use the chicken broth and would try different veggies, only bcz my kids hate zucchini and still wouldn't eat it. Made for Asian Unrated Tag 7-09.

Ingredients Nutrition

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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