Monday, September 19, 2011

Foil Chicken with Snap Peas and Carrots

Sometimes everyone just needs a meal that is quick, easy, and healthy.  I am here to let you know that this is definitely one you want to try!  The meal itself really couldn’t be any easier to toss together, and knowing that it’s also healthy, is a bonus. 

If you want to save even more time though, you could assemble the foil packets the night before and refrigerate them until you are ready to place them in the oven.

Foil Chicken with Snap Peas and Carrots
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Serving Size 4-6 packets
18-24 baby carrots
2 cups sugar snap peas
1 (1-inch) piece of fresh ginger root, peeled and grated (I grated mine on my microplane)
3 garlic cloves, finely chopped or pressed through a garlic press
Salt and pepper
4 small chicken breasts or 2 chicken breasts that have been butterflied
2 tablespoons hoisin sauce

Preheat oven to 450 degrees.  Double stack pieces of aluminum foil that have been cut into 12 inch squares.  You will need 4-6 stacks.

In a small bowl, combine the garlic and ginger.  Arrange the carrots and peas on the pieces of aluminum foil and then sprinkle the vegetables with the garlic/ginger mixture.  This will not sprinkle easily (it will be in clumps), but it will absorb during baking.  Add a dash of salt and pepper to taste.  Finally, brush both sides of the chicken with the hoisin sauce and place a piece of chicken on top of the vegetables.  Salt lightly.

Bring in the outer edge of the foil, to wrap over the chicken, and fold it over 3-4 times.  Now, bring in the sides of the foil and fold over 3-4 times.  The chicken should now be completely sealed in.

Place the foil packets onto a baking sheet and place in the oven for 30-35 minutes.  When finished, open the packets slowly, as the steam escaping will be quite hot.  Transfer the contents of each packet onto a dinner plate and enjoy!

Source: Mel's Kitchen Cafe, originally adapted from Cooks Illustrated


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