Thursday, August 27, 2009

Oven chicken packets

Quick and easy, these chicken packets are perfect for this recipe blog! I didn't have full-size boneless chicken breasts on hand, but I did have frozen chicken breast tenderloins. I just put 2-3 of the tenderloins in each packet, and it came out perfectly. How did it taste? Well, Hubs ate 3 packets. What does that tell you? :) The vegetables come out perfectly steamed and everything very tasty!

The recipe doesn't say how many potatoes, how many carrots, etc. I cooked 4 packets, so in parentheses I've put how many of each I used.

You'll need:

Heavy duty aluminum foil
Onion slices (I used 1 medium onion)
Sliced carrots (I used about 3 medium-sized carrots)
Sliced potatoes (I used 2 medium sized potatoes but 3 might have been better)
Yellow squash, sliced (optional, I didn't use squash and it came out fine)
Salt
Pepper
1 boneless, skinless chicken breast per packet.

Lay out one big square of foil for each person and chicken packet. Layer chicken, onion slices, carrot slices, potato slices, squash slices. Salt and pepper lightly. Fold the packets tightly or they will drip.

Cook for 1-1/2 hours or until done in a 300 degree oven. Yes, you read this right...300 degrees.

No need to use a pan, just lay these directly on the oven rack.

2 comments:

Scooter & Emi said...

"Fold the packets tightly or they will drip." Love it! Did you get your oven clean? :) :)

Darla, Pencil Portrait Artist said...

lol..yes, I got it clean, and you guessed it, the drip was from this dish!

You really have to use HEAVY DUTY aluminum foil, and definitely crimp it up well.

You could put a cookie sheet on the bottom rack to catch any drips.