Curried Chicken, Peppers, and Peas En Papillote
From around my french table.
2 lg skinless, boneless chicken breast halves, room temperature
12 thin slices red onion, halved
1/2 red bell pepper, diced
1 C peas
4 Tb evoo
1 tsp curry powder
Center an oven rack and preheat to 400. Cut four 12-inch squares of non-stick foil. Have a baking sheet ready.
Cut chicken into long strips and then cut strips in half, lengthwise.
Put chicken and other ingredients in a bowl, season with salt/pepper, and stir until curry evenly coats chicken and veggies.
Spoon equal amounts onto the center of each piece of foil. Fold up edges to seal but leave steaming room.
Place packets on baking sheet and bake for 17-20 minutes until chicken is cooked through.
These can be assembled ahead of time and kept in the refrigerator. Just bake them for a few extra minutes.