The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking — just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: "Super easy and very delicious."
Ingredients
Makes 4 servings
Preheat the oven to 500°F. To prepare foil packets, place a sheet of foil directly on top of another; make 4 of these 2-sheet sets. Smear 1 tsp grapeseed oil to the size of a chicken breast in the center of each top sheet. Place 1/2 cup watercress over oil, then place a chicken breast on top of watercress. Sprinkle with pepper. Arrange mangoes and 2 mushroom caps on top of and around each piece of chicken. Crimp the packet edges up slightly. Bring soy sauce, ketchup and vinegar to a boil, then stir in ginger and garlic. Remove the pan from heat and pour 1/4 sauce over each chicken breast. Fold foil over each chicken breast in half and tightly crimp the edges to close the packets. Heat a baking sheet in the oven 1 minute and place the 4 packets on the sheet. Bake 12 minutes, then remove from oven. Slit the top of the packets to serve (be careful; steam will come out), or let diners open their own packets.
Nutrition Per Serving
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Reviews (2)
Back to TopWanted cooking time more than ingredients, which I concocted myself (scallions, chives, sorrel leaves, orange zest & slices, 1 oz. rosé). This cooking time is so far off, my dinner timing was completely messed up. Should be lower temp for longer!
wolffwilk
9/8/2013
This deserves negative stars - really vile. I should have known anything that featured 1/4 cup of ketchup and little else in terms of seasonings. would be a loser. I love watercress but what a waste - limp, soggy with no taste left.
blazedog
Los Angeles
7/6/2005
