CHICKEN DINNER PACKETS
This is a quick, delicious meal all in one packet. The chicken stays nice and moist and is very flavorful. I especially like this meal since it saves so much time and dishes from this meal are done in no time!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 329 calories, Fat 15g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
BAKED CHICKEN PACKETS
I got this from my Mother, one of my favorite chicken recipes. You can make it at night, refrigerate, and bake the next day. You can also deep-fry it instead of baking.
Provided by najwa
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHICKEN BAKED IN A PACKET
You could use any chicken parts you like for this recipe-dark meat, light meat, or a combination. The bones should stay in but the skin should be pulled off. This chicken needs to be marinated for at least 4 hours. Serve with Plain Basmati Rice, My Everyday Moong Dal, Spinach with Garlic and Cumin, a yogurt relish, and a salad to get the feel of a simple family meal in North India.
Yield serves 2¿4
Number Of Ingredients 12
Steps:
- Combine the coriander, cumin, paprika, cayenne, turmeric, garlic, ginger, yogurt, lemon juice, salt, and pepper in a bowl. Mix to make a paste.
- Spread a 24-inch piece of foil in front of you. Cut deep slits on the fleshy sides of the meat pieces, staying away from the edges. Lay the pieces side by side in a single row in the center of the foil. Rub the spice paste all over the chicken, going deep into the slits. Fold the top of the foil over the chicken, then the bottom, and, finally, the two sides. Refrigerate the packet at least 4 hours or overnight.
- Preheat over to 400°F.
- Place the chicken packet on a baking tray and bake for 30 minutes. Open the packet carefully and turn the chicken pieces over, basting with the juices. Close packet again and bake another 15 minutes.
OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL
To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.
Provided by Bibi
Categories Baked Chicken Breasts
Time 55m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg
MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Provided by Bruce Weinstein
Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free
Yield Makes 4 packets per batch
Number Of Ingredients 45
Steps:
- Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
- Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
- Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
- Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
- To bake, position the rack in the center of the oven and heat the oven to 425°F.
- Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.
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