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	Chicken Baked in Coconut-Curry Sauce

	¾ cup coconut milk ¼ cup fat-free, less sodium chicken broth 2 teaspoons minced garlic 1 to 1 ½ teaspoons red curry paste 4 (6-ounce) skinless, boneless chicken breast halves ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups) 1 cup thinly sliced yellow squash (about 2 small) 1 cup ¼ inch thick red bell pepper strips (about 1 large) ½ cup diagonally cut green onions 4 teaspoons chopped fresh cilantro 4 lime wedges


	Preheat oven to 425 degrees Combine first 4 ingredients in a medium bowl; stir with a whisk. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken. Fold 4 (16x12 inch) sheets of heavy duty aluminum foil in half crosswise. Open foil; layer ½ cup zucchini, ¼ cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges. Place packets on a baking sheet. Bake at 425 degrees for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately. Yield: 4 servings (serving size: 1 packet and 1 lime wedge.