Chicken Baked in Coconut-Curry Sauce

This dish was digustingly bland. It reminded me of the meal that D made where he had to poach chicken in plastic and it ended up looking like condoms. But that was another recipe...

This recipe was watery. The coconut milk broke down or something. Reading the reviews at CL, most people agreed this recipe was just gross.

Chicken Baked in Coconut-Curry Sauce

The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.

1/2 cup coconut milk
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons minced garlic
1 to 1 1/2 teaspoons red curry paste
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
1 cup thinly sliced yellow squash (about 2 small)
1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
1/2 cup diagonally cut green onions
4 teaspoons chopped fresh cilantro
4 lime wedges

Preheat oven to 425°.

Combine first 4 ingredients in a medium bowl; stir with a whisk.

Place chicken breast halves between 2 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.

Fold 4 (16 x 12-inch) sheets of heavy-duty 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 1 chicken breast half on half of each foil sheet. 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 425° for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately.

Yield: 4 servings (serving size: 1 packet and 1 lime wedge)

CALORIES 278 (27% from fat); FAT 8.4g (sat 5.9g,mono 0.8g,poly 0.6g); IRON 2.8mg; CHOLESTEROL 99mg; CALCIUM 57mg; CARBOHYDRATE 8.4g; SODIUM 523mg; PROTEIN 41.7g; FIBER 2.3g

Cooking Light, APRIL 2007