Chicken Baked (in Foil) In Coconut-curry Sauce

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.