Caribbean Chicken Breasts

Ingredients

• 4 teaspoons apricot preserves 
• 0.5 cup pineapple canned crushed drained
• 1 teaspoon curry powder 
• 0.3 cup cup heavy whipping cream 
• 4 servings salt and pepper 
• 24 oz chicken breast halves boneless skinless
• 2 tablespoons butter unsalted

Equipment

• bowl
• baking sheet
• ladle
• oven
• aluminum foil
• tongs

Directions

1. Preheat oven to 400F. Tear out 4 large foil squares.
2. 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.
3. Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out.
4. 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.
5. 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.