Ingredients
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10 ounces frozen baby carrots, defrosted
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1 small sweet red pepper, cut in bite-size strips
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3 tablespoons hoisin sauce
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2 cloves minced garlic
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1 teaspoon grated gingerroot
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hot cooked rice, optional
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4 reynolds wrap aluminum foil, bags
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1/4 cup sliced green onion
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4 boneless skinless chicken breast halves
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1 dash ground red pepper
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4 ounces whole mushrooms, drained
Instructions
- Preheat oven to 425 degrees.
- If carrots are still frozen, run under cold water to thaw.
- Rinse chicken and pat dry with a paper towel.
- Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
- Divide evenly.
- In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
- Drizzle over chicken and vegetables.
- Close ends securely.
- Place each foil packet on a 15 x 10 x 1 inch baking pan.
- Bake for 30 minutes or until chicken is tender and no longer pink.
- To Serve: Carefully open end of foil packet to let steam escape.
- Place vegetables over cooked rice topped with sliced green onions.