Chicken Baked (In Foil) in Coconut-Curry Sauce
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! :)
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INGREDIENTS
Nutrition- 1⁄2cup coconut milk
- 1⁄4cup chicken broth
- 2teaspoons minced garlic
- 1 - 1 1⁄2teaspoon red curry paste
- 4(6 ounce) boneless skinless chicken breast halves
- 3⁄4teaspoon kosher salt
- 1⁄2teaspoon fresh ground black pepper
- 2
- 1cup yellow squash, thinly sliced
- 1
- 1⁄2cup diagonally cut green onion
- 4
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DIRECTIONS
- 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.
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