Saturday, February 22, 2014

Chicken Baked in Coconut Curry Sauce

3/4 cup coconut milk
2 teaspoons minced garlic
1 teaspoon red curry paste
4 6-ounce skinless boneless chicken breast halves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium zucchini, halved lengthwise and thinly cut, about 2 cups
One cup thinly sliced yellow squash, about two small
1 cup 1/4 inch thick red bell pepper strips
1/2 cup diagonally cut green onions
4 teaspoons chopped fresh cilantro
Lime wedges or lime juice

Preheat oven to 425.
Combine first four ingredients in a medium bowl; stir with a whisk.
Place chicken breast halves between two sheets of heavy duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.
Tear off four sheets of heavy duty aluminum foil into 16 X 12-inch sizes
Fold each sheet of aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and one chicken breast half on each sheet of aluminum foil. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.
Place packets on a baking sheet. Bake at 425F for 22 minutes. Remove from oven; let stand five minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges
Juice. Serve immediately.

Yield: four servings.
278 cal; 8.4 g fat; 41.7 g protein; 8.4 g carbohydrates; 2.3 g fiber; 99 mg cholesterol; 2.8 mg iron; 523 mg sodium; 57 mg calcium

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