Chicken Packets Food

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.

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.

CHICKEN PACKETS

Steps:

• Mix chicken, cream cheese, chives, and milk in a medium bowl to make filling.
• *IF FREEZING* Store in a 1 quart freezer bag.
• Put bread crumbs in another 1 quart bag & attach to bag of chicken and freeze.
• To use now: unroll both packages of crescent rolls & seal diagonal perforation to make 8 rectangular pieces total.
• Place about 1/4 C of chicken mixture into center of each rectangle.
• Fold dough over the filling & pinch the edges to seal tightly.
• Dip each packet in melted margarine & coat with crumbs.
• Bake at 350 for 20 minutes or until golden brown.

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

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.

SANTA FE CHICKEN PACKETS

Steps:

• 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
• 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
• 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

MEDITERRANEAN CHICKEN PACKETS

Steps:

• Prepare a grill, or preheat the oven to 500 degrees F.
• Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches.
• Fold in half crosswise to crease, then unfold.
• Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.
• Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Place one chicken fillet in the center of each spinach portion.
• In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine.
• Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken.
• Top each portion with 1 ounce of cheese.
• One at a time, fold the top of the foil over the chicken, and starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one.
• Place on the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 12-18 minutes.
• Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife.
• Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.

MEDITERRANEAN CHICKEN PACKETS

Steps:

• Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
• Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
• Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.

PHYLLO CHICKEN PACKETS

Steps:

• In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

EASY SWEET-AND-SOUR CHICKEN PACKETS

Steps:

• Heat oven to 400ºF.
• Insert tip of sharp knife into one short side of block of Noodles; use to split each block horizontally in half to make 2 layers. Place each layer on sheet of heavy-duty foil sprayed with cooking spray. Bring up sides of each foil sheet, leaving opening at top; place on rimmed baking sheet. Discard Seasoning Packets or reserve for another use.
• Combine dressing and chili sauce. Mix water with 1/4 cup dressing mixture; pour evenly over noodles. Top with chicken, peppers and pineapple; drizzle with remaining dressing mixture. Fold foil to make 4 packets; place in single layer on baking sheet.
• Bake 20 to 25 min. or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
• Stir ingredients in packets; top with nuts.

CORN AND SALSA CHICKEN PACKETS

Steps:

• Preheat oven to 450.
• Center chicken breast on each foil sheet.
• Top with vegetables.
• spoon salsa evenly over chicken and vegetables.
• Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
• Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
• Place contents of packet into individual serving plates.
• Sprinkle with cheese.