Foil Wrapped Oriental Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A no clean-up meal. Only 3 WW points. Ingredients:
10 ounces frozen baby carrots, defrosted |
4 boneless skinless chicken breast halves |
4 ounces whole mushrooms, drained |
1 small sweet red pepper, cut in bite-size strips |
3 tablespoons hoisin sauce |
2 cloves minced garlic |
1 teaspoon grated gingerroot |
1 dash ground red pepper |
1/4 cup sliced green onion |
hot cooked rice, optional |
4 reynolds wrap aluminum foil, bags |
Directions:
1. Preheat oven to 425 degrees.
2. If carrots are still frozen, run under cold water to thaw.
3. Rinse chicken and pat dry with a paper towel.
4. Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
5. Divide evenly.
6. In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
7. Drizzle over chicken and vegetables.
8. Close ends securely.
9. Place each foil packet on a 15 x 10 x 1 inch baking pan.
10. Bake for 30 minutes or until chicken is tender and no longer pink.
11. To Serve: Carefully open end of foil packet to let steam escape.
12. Place vegetables over cooked rice topped with sliced green onions.
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