Chicken Baked in Coconut-Curry Sauce

By á-48683

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

Ingredients

• 1/2 cup coconut milk
• 1/4 cup chicken broth
• 2 tsp. minced garlic
• 1 to 1 1/2 tsp. red curry paste
• 4 (6 oz. each) skinless, boneless chicken breast halves
• 3/4 tsp. kosher salt
• 1/2 tsp. 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 in. thick red bell pepper strips (about 1 large)
• 1/2 cup diagonally cut green onions
• 4 tsp. chopped fresh cilantro
• 4 lime wedges

Preparation

Step 1

Preheat oven to 425 degrees.

Combine first 4 ingredients in a medium bow; 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 in.) 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 Tbsp. green onions, and 1 chicken breast on half of each foil sheet. Spoon 3 Tbsp. 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 degrees for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkler each serving with 1 tsp. cilantro. Garnish with lime wedges. Serve immediately.