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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The recipe came to me when I was working late and still had to go home and make dinner. I wanted something fast and not requiring the use of many pots. I went home, got some chicken breasts that I had left over and came up with this recipe. Ingredients:
4 chicken breasts, with bone in |
2 potatoes, peeled and diced (divide each diced potato into two portions, creating 4 portions in all) |
4 carrots, diced |
8 ounces mushrooms, sliced (portioned into 4 portions) |
4 tablespoons unsalted butter |
1 (8 ounce) can chipotle hot sauce, not the whole peppers |
salt and pepper |
Directions:
1. Preheat oven to 375 degrees Fareinheit.
2. Next, you take your Reynolds foil wrap, cut 4 pieces about 12x12 sizes each.
3. Then put one chicken breast in each piece of foil, about half of the diced potato in each piece, and 1 diced carrot.
4. Divide mushrooms into 4 parts, put each portion into each of the foil packs.
5. Add 2 tbs.of chipotle sauce, and 1tbs.of butter.
6. Add salt and pepper to taste.
7. Next, seal each pack on the sides and fold on top, making sure all sides are closed tightly so no liquid will spill.
8. Put all 4 packs on top of a baking sheet and bake for 35 to 45 minute.
9. Be careful when you take the packs out, they will be very hot.
10. Let sit for about 5 minutes then open each pack and eat right out of the pack.
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