No-peek Oriental Foil-wrapped Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen baby carrots
• 4 boneless skinless chicken breast halves
• 1 (4 ounce) can whole mushrooms, drained
• 1 small sweet red pepper, cut in bite-size strips
• 3 tablespoons hoisin sauce
• 2 cloves garlic, minced
• 1 teaspoon grated gingerroot
• 1 dash ground red pepper
• 1/4 cup sliced green onion
• hot cooked rice (optional)

Recipe

• 1 heat oven to 425 degrees.
• 2 run carrots under cold water to thaw.
• 3 drain well.
• 4 rinse chicken; pat dry.
• 5 place one chicken breast half in the center of an 18x12” piece of heavy foil.
• 6 repeat with remaining chicken and three additional foil pieces.
• 7 divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
• 8 stir together hoisin sauce, garlic, ginger, and ground red pepper.
• 9 drizzle over chicken and vegetables.
• 10 bring up two opposite sides of foil and seal with a double fold.
• 11 fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
• 12 repeat with each foil packet.
• 13 place on a 15x10x1” baking pan.
• 14 bake for 30 minutes or till chicken is tender and no longer pink.
• 15 to serve, carefully open foil packets.
• 16 sprinkle with green onion.
• 17 if desired,serve over rice.
• 18 spoon some of the cooking juices over all.
• 19 this recipe can also be placed on your grill.
• 20 cook for 20- 30 minutes depending on how hot your grill is.