Quick and Easy Chicken Recipes
Chicken Breasts en Papillote with Curried Couscous Recipe

   

Chicken Breasts en Papillote with Curried Couscous

4 thin-sliced chicken cutlets (1 1/4 pounds total weight)
Salt and pepper to taste
1/4 cup chopped fresh basil leaves
1 cup carrot slices
1 cup thin red pepper slices
24 small trimmed snow peas
8 teaspoons olive oil
1/4 cup dry white wine

Preheat the oven to 400F. Cut out 4 12-inch squares of heavy-duty aluminum foil. Rinse the chicken cutlets and pat dry. Season on both sides with salt and pepper.

Chop enough basil leaves to measure 1/4 cup. In a medium bowl, combine the basil, carrot and pepper slices, and snow peas.

Drizzle each square of foil with 2 teaspoons olive oil. Place a cutlet on each square top with 1/4 of the vegetable mixture; sprinkle 1 tablespoon white wine over the top. Crimp the edges of the foil airtight to form 4 well-sealed packages. Place on a baking sheet. Place the 4 packets on a baking sheet. Bake 7 minutes.

Curried Couscous

2 cups fat-free reduced-sodium chicken broth or water
2 teaspoons curry powder
1 tablespoon olive oil or butter
Salt and pepper to taste
1 1/2 cups plain couscous

In a 1-quart saucepan with a lid, combine the chicken broth or water, curry powder, olive oil or butter, and salt and pepper. Cover and bring to a boil over high heat.

Stir in the couscous. Remove the pan from the heat, cover, and let stand for 5 minutes, until all the liquid is absorbed. Fluff the couscous with a fork and keep it warm.

At serving time, place 1 foil package on each of 4 dinner plates. Using scissors and averting your face to avoid the steam that escapes, cut open the foil.

Makes 4 Servings

Nutrition Information Per Serving:
Chicken Breasts en Papillote
Single serving is 1/4 of the total recipe
CALORIES 297; PROTEIN 34g; CARBS 7g; TOTAL FAT 12g; SAT FAT 2g; CHOLESTEROL 82mg; SODIUM 104mg; FIBER 3g