Baked Chicken Packets Recipes

CHICKEN DINNER PACKETS

Steps:

• Divide chicken strips between two pieces of heavy-duty foil (about 12 in. square). In a small bowl, combine the remaining ingredients; spoon over chicken. Fold foil around mixture and seal tightly., Place packets on a baking sheet. Bake at 375° for 25-30 minutes or until chicken is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.

BAKED CHICKEN PACKETS

Steps:

• Mix all ingredients, cover and leave to marinate in the fridge for 1 hour.
• To make packets: Cut out 4 large sheets of aluminum foil, spray with nonstick cooking spray.
• Divide chicken mixture into 4 equal amounts, and place onto the foil.
• Bring up sides of foil to completely cover the chicken.
• Double fold the other sides to form packets (Don't make it too tight).
• Bake for 20-25 minutes in a preheated 450F degrees oven on a cookie sheet.
• (Be careful when opening the packets, they are hot!).
• Serve with french fries, or rice.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.

SOUTHWESTERN CHICKEN PACKETS

Steps:

• Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly., Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream.

CHICKEN VEGGIE PACKETS

Steps:

• Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

BAKED PHYLLO CHICKEN PACKETS

Steps:

• Preheat oven to 375; set a cookie sheet out.
• Combine filling ingredients; set aside.
• Combine garlic butter ingredients; set aside.
• Place ONE sheet of phyllo (short edge toward me) on work surface; brush with 2 tsp garlic butter; place one more phyllo sheet on top of this one, THEN place breast piece on lower third of phyllo sheets, sprinkle with S & P, then spread with 3 T. filling.
• Fold phyllo end and sides in, then roll up; IMMEDIATELY cover with plastic; repeat with remaining chicken.
• Place packets on cookie sheet, brush tops with remaining garlic butter & sprinkle with Parmesan.
• Bake uncovered for 25-30 minutes.
• Serve immediately.