Chicken Baked in Coconut-Curry Sauce
Chicken Baked in Coconut-Curry Sauce might be A mixture of lime wedges, cilantro, coconut milk, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.