Chicken Baked in Foil with Sweet Potatoes and Radishes (Prep and Store)
Storyboard Description
Recipe from The Make Ahead-Cook by America's Test Kitchen,
1/4 c extra virgin olive oil,
6 garlic cloves sliced thin,
1 tbsp grated fresh ginger,
1 tsp toasted sesame oil,
1/4 tsp red pepper flakes,
12 oz sweet potatoes peeled and sliced crosswise 1/4 in thick,
4 radishes trimmed and quartered,
2 celery ribs, quartered lengthwise and cut into 2 inch lengths,
1/2 large red onion sliced 1/2 inch thick layers separated,
kosher salt and pepper,
4 (6 ounce) boneless skinless chicken breast trimmed,
2 tablespoons rice vinegar
2 tablespoons cilantro
Storyboard Text
- Spray centers of four 20 by 12 inch sheets of heavy duty aluminum foil with vegetable oil spray
- Microwave olive oil, garlic, ginger, sesame oil, and pepper flakes in small bowl until garlic begins to brown about 1 to 1 1/2 minutes
- Combine potatoes, radishes, celery, onion, 1/2 tsp salt and garlic in large bowl.
- Pat chicken dry with paper towels. Sprinkle 1/8 tsp salt evenly on each side of each chicken breast, then season with pepper.
- In the center of each piece of foil, arrange potato slices in two rows. Lay chicken breast on top of the potatoes and place vegetables around the chicken.
- SEE RECIPE BOOK PG 42
- Bring short sides of foil together and crimp to seal tightly. Refrigerate for at least one hour and up to 24 hours.
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