Ingredients:
1 10-ounce pkg frozen tiny whole carrots
1lb skinless boneless chickens (aboout 4 breast halves)
1 4-ounce can whole mushrooms -- drained
1 small red sweet pepper, cut in bite-size strips
3 tablespoons hoisin sauce
2 cloves garlic -- minced
1 teaspoon grated fresh ginger
dash ground red pepper
1/4 cup sliced green onions
4 18 x12 inch pieces of Tinfoil
Directions:
Preheat oven to 425 degrees F.
Place carrots in a colander and run carrots under cold water to thaw. Drain well.
Rinse chicken; pat dry. Place one chicken breast half in the center of one of the pieces of heavy foil.
Repeat with remaining chicken and three additional foil pieces.
Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
In a small bowl, stir together hoisin sauce, garlic, ginger, and ground red pepper.
Drizzle mixture over each package of chicken and vegetables.
Fold up the two opposite sides of foil and seal with a double fold. Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
Repeat with each foil packet. Place on a 15x10x1=inch baking pan.
Bake for 30 minutes or till chicken is tender and no longer pink.
When ready, carefully open foil packets as the steam will rise when you open them. and contents onto a plate.
Spoon some of the cooking juices over the chicken and vegetables and garnish with chopped green onions
Makes 4 servings at 3 points per serving.
Nutrition facts per serving: 165 Cal, 3g Total Fat, 59mg Choles, 675mg Sod, 9g Carbs, 3g Fiber, 24g Pro.
* can be served over hot cooked rice but remember to add the points to your total serving.
