Tin Foil Chicken & Veggies |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Quick and easy meal courtesy of Kitchen Parade blog by Alanna Kellogg ( kitchen- ) Ingredients:
barbecue sauce |
1 lb boneless skinless chicken breast, cut in half-inch strips |
1 green pepper, sliced in rings |
1 red pepper, sliced in rings |
4 small new potatoes, sliced thin |
frozen corn (optional) |
frozen peas (optional) |
onion, diced (optional) |
canned mushroom slices (optional) |
additional barbecue sauce (optional) |
Directions:
1. Preheat the oven to 350°F.
2. Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
3. Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
4. In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don’t wrap the packets so tightly that the contents might poke holes in the foil.
5. Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
6. Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules.
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