Ingredients:
1 (10 ounce) packages frozen baby carrots
4 boneless skinless chicken breast halves
1 (4 ounce) cans whole mushrooms, drained
1 small sweet red peppers, 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 onions
hot cooked rice (optional)
Directions:
Heat oven to 425 degrees.
Run carrots under cold water to thaw.
Drain well.
Rinse chicken; pat dry.
Place one chicken breast half in the center of an 18×12″ piece of heavy foil.
Repeat with remaining chicken and three additional foil pieces.
Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
Stir together hoisin sauce, garlic, ginger, and ground red pepper.
Drizzle over chicken and vegetables.
Bring up two opposite sides of foil and seal with a double fold.
Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
Repeat with each foil packet.
Place on a 15x10x1″ baking pan.
Bake for 30 minutes or till chicken is tender and no longer pink.
To serve, carefully open foil packets.
Sprinkle with green onion.
If desired,serve over rice.
Spoon some of the cooking juices over all.
This recipe can also be placed on your grill.
Cook for 20- 30 minutes depending on how hot your grill is.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.