Foil Wrapped Oriental Chicken - cooking recipe

Ingredients

10 ounces frozen baby carrots, defrosted
4 boneless skinless chicken breast halves
4 ounces whole mushrooms, drained
1 small sweet red pepper, cut in bite-size strips
3 tablespoons hoisin sauce
2 cloves minced garlic
1 teaspoon grated gingerroot
1 dash ground red pepper
1/4 cup sliced green onion
hot cooked rice, optional
4 reynolds wrap aluminum foil, bags

Preparation

Preheat oven to 425 degrees.
If carrots are still frozen, run under cold water to thaw.
Rinse chicken and pat dry with a paper towel.
Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
Divide evenly.
In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
Drizzle over chicken and vegetables.
Close ends securely.
Place each foil packet on a 15 x 10 x 1 inch baking pan.
Bake for 30 minutes or until chicken is tender and no longer pink.
To Serve: Carefully open end of foil packet to let steam escape.
Place vegetables over cooked rice topped with sliced green onions.