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Caribbean Chicken Breasts

Prep time 15 mins
Cook time 20 mins
Yield 4 Servings


  • 4 (6 oz.) boneless, skinless chicken breast halves
  • Salt and pepper
  • 1/2 cup canned crushed pineapple, drained
  • 4 teaspoons apricot jam
  • 1/4 cup heavy cream
  • 1 teaspoon mild curry powder
  • 2 tablespoons unsalted butter

Nutrition Information

  • calories 327
  • fat 14 g
  • satfat 8 g
  • protein 40 g
  • carbohydrate 9 g
  • fiber 0 g
  • cholesterol 135 mg
  • sodium 120 mg

How to Make It

  1. Preheat oven to 400°F. Tear out 4 large foil squares. Place a chicken breast in center of each; season with salt and pepper. In a small bowl, combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each with 1/2 Tbsp. butter.

  2. Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out. Place packets on a rimmed baking sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been sealed correctly.

  3. Carefully open packets by cutting an X in center of each and peeling foil back; keep hands and face away from steam as it escapes from packets. Use a large spoon or tongs to transfer chicken to plates or a platter. Ladle sauce from inside packets onto chicken and serve hot, with rice and carrots, if desired.