THAI-STYLE CHICKEN BREASTS IN FOIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the lotus root or jicama in the center, then top with the chicken breasts, red pepper, mango, lime lives, scallions, coconut milk, nam pla, and another tablespoon of the oil.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2- inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package as is for up to 3 hours before proceeding.
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
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mdsohel islam
i.mdsohel78@yahoo.comI would not recommend this recipe.
Zakhe Mbangi
mzakhe19@gmail.comThis recipe was a lot of work for not much payoff. The flavors were bland and the chicken was tough.
Aremun Oluwapelumi
oaremun60@aol.comThe chicken was a bit dry. I think I should have marinated it for longer.
LAB'S CABASAG ALOBA
labs.c43@gmail.comThis recipe was a bit too spicy for my taste. I would recommend using less chili powder.
Baniya Pushpa
baniya-p48@hotmail.comI made this recipe in the oven instead of on the grill. It turned out just as well.
Numan Jani
jani_n21@yahoo.comThis recipe is a great way to use up leftover chicken. Just shred the chicken and add it to the marinade.
Thisisasentence
thisisasentence40@hotmail.comI used boneless, skinless chicken thighs instead of chicken breasts. They were just as good, if not better.
Pumpkin Mckinzy
mckinzy.p@hotmail.co.ukI'm not a big fan of cilantro, so I omitted it from the marinade. The chicken was still delicious.
William Madewell
william.m@hotmail.co.ukThis recipe is perfect for a weeknight meal. It's quick and easy to make, and the cleanup is a breeze.
MD ikbal hossain
h47@aol.comI added some chopped vegetables to the foil packets before sealing them. It was a great way to get some extra veggies in my meal.
Alivia Taylor
alivia.taylor84@hotmail.comI would recommend marinating the chicken for at least 30 minutes before cooking. It really helps to infuse the chicken with flavor.
Zaraya Bright
z.b@hotmail.co.ukThis recipe is a keeper! I've made it several times and it always turns out great.
M Afzal
a@gmail.comI love how this recipe uses simple ingredients to create such a flavorful dish.
Jayden Skillz
skillz-j@yahoo.comThis was so easy to make and the results were delicious. I served it with rice and broccoli and it was a perfect meal.
Sajid Ullah
sajidullah@hotmail.comI'm not usually a fan of chicken breasts, but this recipe changed my mind. The marinade made the chicken so flavorful and moist.
Yasmine Bekkay
ybekkay28@aol.comThis recipe was a hit with my family! The chicken was tender and juicy, and the flavors were amazing. I will definitely be making this again.