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
How to Make It
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.
I LOVED THIS! I set the oven to 445 instead of 400, and they were done in about 25 minutes! I had six breasts, so I added a little extra of each of the ingredients. Each breast was fairly large and still made it out on time! My family loved this
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...
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