Caribbean Chicken Breasts

Name: Caribbean Chicken Breasts
Ingredients: 4 (6 oz.) boneless, skinless chicken breast halves; Salt and pepper; 1/2 cup canned crushed pineapple, drained; 4 teaspoons apricot jam; 1/4 cup heavy cream; 1 teaspoon mild curry powder; 2 tablespoons unsalted butter

7 ingredients

3 steps

Ingredients

4 (6 oz.) boneless, skinless chicken breast halves
Salt and pepper
1/2 cup canned crushed pineapple, drained
4 teaspoons apricot jam
1/4 cup heavy cream
1 teaspoon mild curry powder
2 tablespoons unsalted butter

Directions

1

Preheat oven to 400°F. Tear out 4 large foil squares. Place a chicken breast in center of each; season with salt and pepper. In a small bowl, combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each with 1/2 Tbsp. butter.
2

Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out. Place packets on a rimmed baking sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been sealed correctly.
3

Carefully open packets by cutting an X in center of each and peeling foil back; keep hands and face away from steam as it escapes from packets. Use a large spoon or tongs to transfer chicken to plates or a platter. Ladle sauce from inside packets onto chicken and serve hot, with rice and carrots, if desired.