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

　　8 sheets aluminum foil, each 18 inches long

　　4 tsp grapeseed oil

　　2 cups watercress leaves

　　4 boneless chicken breast halves (1 lb)

　　Freshly ground black pepper

　　1 cup diced mango (about 2 mangoes)

　　8 shiitake mushroom caps

　　1/4 cup soy sauce

　　1/4 cup ketchup

　　1/4 cup red wine vinegar

　　1 tbsp grated ginger

　　2 cloves garlic, peeled and minced

　　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

　　6 g fat (0.5 g saturated fat)

　　28 g carbohydrates

　　28 g protein

　　70 mg cholesterol

　　4 g fiber

　　#### Nutritional analysis provided by Self