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Caribbean Chicken Breasts

All You MARCH 2007

  • Yield: 4 Servings
  • Cook time: 20 Minutes
  • Prep time: 15 Minutes
  • Cost Per Serving:$1.62


  • 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.

Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 14g
  • Saturated fat: 8g
  • Protein: 40g
  • Carbohydrate: 9g
  • Fiber: 0g
  • Cholesterol: 135mg
  • Sodium: 120mg

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Caribbean Chicken Breasts Recipe