I had high hopes for this recipie but it ended up being pretty bland. I also had slightly thicker chicken breasts and ended up having to cook it for 45 minutes longer. I doubt 20 min would be enough even with 6 oz breasts. Due to the longer cooking time, the cream ended up curdling. Perhaps if the sauce was made on the stove top and poured over baked breasts it might be alright. I didn't gain anything from the foil packets. Didn't infuse any flavor...
Caribbean Chicken Breasts
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Amount per serving
- Calories: 327
- Fat: 14g
- Saturated fat: 8g
- Protein: 40g
- Carbohydrate: 9g
- Fiber: 0g
- Cholesterol: 135mg
- Sodium: 120mg
- 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
- 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.
- 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.
- 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.
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