Wednesday, October 26, 2011

Hoisin Chicken and Veggies

Foil packet dinners are so easy and fun to put together.  You could honestly put any vegetable you wanted in this recipe! The chicken stays moist, and the vegetables are tender.  This is heavenly over some brown rice!!! :)
Hoisin Chicken and Veggies

18-24 baby carrots
2 cups sugar snap peas

3 garlic cloves, finely chopped or pressed through a garlic press
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed 
(with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce
Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). Mince the garlic.
Arrange the carrots and peas on the aluminum foil. Sprinkle with garlic (this doesn’t sprinkle like salt and pepper so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
Put the foil packets on a baking sheet and bake for 35 minutes. Transfer the contents of each packet to a dinner plate and serve over rice!!
{recipe adapted from}
{this recipe was brought to you by Ashley}

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