No Peek Oriental Foil Wrapped Chicken Recipes

NO-PEEK ORIENTAL FOIL-WRAPPED CHICKEN

Steps:

• Heat oven to 425 degrees.
• Run carrots under cold water to thaw.
• Drain well.
• Rinse chicken; pat dry.
• Place one chicken breast half in the center of an 18x12” piece of heavy foil.
• Repeat with remaining chicken and three additional foil pieces.
• Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
• Stir together hoisin sauce, garlic, ginger, and ground red pepper.
• Drizzle over chicken and vegetables.
• Bring up two opposite sides of foil and seal with a double fold.
• Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
• Repeat with each foil packet.
• Place on a 15x10x1” baking pan.
• Bake for 30 minutes or till chicken is tender and no longer pink.
• To serve, carefully open foil packets.
• Sprinkle with green onion.
• If desired,serve over rice.
• Spoon some of the cooking juices over all.
• This recipe can also be placed on your grill.
• Cook for 20- 30 minutes depending on how hot your grill is.

NO-PEEK CHICKEN

Steps:

• Sprinkle rice in bottom of greased 9 x 13-inch pan.
• Place chicken over rice.
• Pour celery soup, water, mushroom soup and dried onion soup over chicken.
• Cover securely with aluminum foil and bake at 350° on top rack of oven for 2 - 2 1/2 hours and don't peek!

NO-PEEK CHICKEN

Steps:

• Pre-Heat oven to 350 degrees.
• Mix rice, soups, water, and wine in large bowl.
• Pour mixture into greased 13 x 9 glass baking dish.
• Place chicken on top of rice mixture.
• Sprinkle onion soup on top of chicken. Sprinkle Old Bay, salt, and pepper to taste.
• Cover dish with tin foil.
• Bake covered for 60 minutes.
• To get crispier chicken, bake covered for 45 minutes, uncover and bake for 15 minutes, then broil on LOW for 2 minutes.