Wednesday, August 27, 2008

Sweet and Sour Chicken

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup sweet-and-sour sauce
1/2 jar pineapple chunks, drained - I like the jars of fresh cut pineapple in the produce section
1 medium bell pepper, cut into strips
1/4 small onion, cut into small wedges
1/2 cup chow mein noodles, if desired

1. Heat grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
2. On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
3. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
4. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

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