Indian-Spiced Chicken, Peppers and Peaches

I found this in Family Circle August 2006 by Jackie Mills. I made some changes due to what I had on hand. I served this over rice cooked in chicken broth. My BF groaned and said.."Oh honey, this is a keeper"

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon ground cumin (I used 2tsp)
• 1  teaspoon ground coriander (I used 2tp)
• 1  teaspoon salt (I used 2tsp, I also used 2 tsp mild curry)
• 4  teaspoons canola oil (I used 8 tsp "Carotino" cooking oil, it's ablend of canola oil and palm fruit oil)
• 3  teaspoons  grated fresh ginger (I used 6 tsp "Garden Gourmet" fresh ginger paste)
• 4  boneless skinless chicken cutlets (I used split chicken breasts with skin removed)
• 2  tablespoons lime juice (I used 4 tbs bottled key lime juice)
• 2  large  peaches, peeled and cut into thin wedges
• 1  medium sweet potato, scrubbed quartered lengthwise and cut into 1/8-inch thick quarter moons
• 1  sweet red pepper, thinly sliced
• 6  scallions, cut into 1-inch pieces

Directions

1. Pre charcoal grill with medium-hot coals or heat gas grill to medium-high. ( I used a 450 degree oven.
2. Using 12" wide heavy duty aluminium foil, cut into 4 pieces 32" long; fold each piece in half to make a 16 x 12" rectangle. Generously coat foil pieces with non stick cooking spray. (Oops, missed this step, it didn't seem to need it).
3. In a large bowl, stir together cumin, coriander, salt, (curry), oil and grated ginger. Rub half this mixture over chicken; set aside. Stir lime juice into remaining mix. Add peaches, sweet potatoes, peppers and scallions; toss to coat completely. Evenly place peach mixture on one half each foil piece. Top each with seasoned chicken.
4. Create a packet: Fold second half of foil over chicken and vegetables. Tightly seal sides and front edges, leaving space for steam to build.
5. Place foil packets on grill rack: grill 25 minutes. Open packets carefully; transfer contents to 4 servng plates.
6. Packets can be baked at 450 for 25 minutes.