Foil Wrapped Oriental Chicken

• ounces frozen baby carrots, defrosted↗10 ounces
• boneless skinless chicken breast halves↗4
• ounces whole mushrooms, drained↗4 ounces
• small sweet red pepper, cut in bite-size strips↗1
• tablespoons hoisin sauce3 tablespoons
• cloves minced garlic2 cloves
• teaspoon grated gingerroot1 teaspoon
• dash ground red pepper↗1 dash
• cup sliced green onion1⁄4 cup
• hot cooked rice, optional

  optional

• reynolds wrap aluminum foil, bags4

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees.

2. 2

   If carrots are still frozen, run under cold water to thaw.

3. 3

   Rinse chicken and pat dry with a paper towel.

4. 4

   Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.

5. 5

   Divide evenly.

6. 6

   In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.

7. 7

   Drizzle over chicken and vegetables.

8. 8

   Close ends securely.

9. 9

   Place each foil packet on a 15 x 10 x 1 inch baking pan.

10. 10

    Bake for 30 minutes or until chicken is tender and no longer pink.

11. 11

    To Serve: Carefully open end of foil packet to let steam escape.

12. 12

    Place vegetables over cooked rice topped with sliced green onions.