Foil Pack Chicken Dinner Food

FOIL-PACK CHICKEN FAJITA DINNER

Steps:

• Heat oven to 400ºF.
• Fold up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, hot water and taco seasoning mix; spoon evenly onto foil. Top with remaining ingredients.
• Bring up foil sides; fold to make 4 packets. Place on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before carefully opening packets.

FOIL PACK TACO CHICKEN DINNER

Steps:

• Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
• Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
• Bake for approximately 25 minutes or until chicken is cooked through, no pink juices, and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
• Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

Steps:

• Preheat grill to high heat.
• Drain juice from pineapple slices into a small mixing bowl.
• Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
• Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
• Place a chicken breast in the center of each piece of foil.
• Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
• Season with salt and pepper, to taste.
• Reserve 1/2 cup barbecue pineapple sauce; set aside.
• Drizzle remaining barbecue sauce evenly over foil packs.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
• Carefully open foil packs and serve with reserved barbecue sauce, if desired.

CHICKEN FOIL PACKETS

Steps:

• Preheat the oven to 400°F. Rip 4 long pieces of foil, and fold each piece in half to make it stronger and prevent leaks. Set aside.
• Place the cut petite red potatoes in a large pot and cover with cold water. Bring water to a boil over medium-high heat and allow to cook for 6 minutes. Drain potatoes, return to pot, and let cool.
• Add chicken pieces, chopped onions, melted butter, minced garlic, smoked paprika, chipotle chili powder, salt, ground black pepper, and garlic powder. Toss to coat all pieces of chicken and potatoes.
• Place about 1½ cups of potatoes in each foil packet (you'll want to divide the potatoes equally between the 4 foil packs), top with 3 chicken pieces. Bring up the two lengthwise pieces of foil and fold over to seal. Roll the two edges of foil together. Place the foil packets on a baking sheet.
• Bake in the oven at 400°F for 30-35 minutes, or until the potatoes are tender and the chicken juices run clear.
• Remove from the oven and open each chicken packet. Drain the liquid from each packet and place the packet back down on the baking sheet, still open.
• Divide the Colby Jack cheese evenly between each packet and sprinkle directly on top of the chicken. Add cooked and chopped bacon to the tops of the cheese and place back in the oven for 2-3 minutes, or until cheese is melted.
• Top with chives, serve and enjoy!

BACON RANCH CHICKEN FOIL PACKETS

Steps:

• Preheat the oven to 425 degrees or a grill over medium high heat. In a small bowl whisk together the butter, ranch seasoning, and salt and pepper to taste.
• Coat 4 large squares of foil with cooking spray.
• Place the potatoes in a bowl and drizzle with 4 tablespoons of the ranch butter over the top. Toss to coat evenly.
• Place a chicken breast onto each of the foil squares and season with salt and pepper to taste. Divide the potatoes evenly among the 4 foil squares and arrange them around the chicken.
• Drizzle the remaining 2 tablespoons of butter over the chicken breasts. Fold the edges of the foil over the chicken and potatoes to make a packet.
• Bake for 45 minutes or grill for 30 minutes. Open the packets and sprinkle the cheese over the chicken and potatoes. Leave the packets open and return to the oven or grill for 2-3 minutes or until cheese melts. Sprinkle with bacon and parsley and serve.

KRAFT FOIL PACKET SOUTHWESTERN CHICKEN DINNER

Steps:

• PREHEAT oven to 400°F
• Combine rice and water; let stand 5 minutes.
• Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
• BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
• Place in single layer in 15x10x1-inch baking pan.
• BAKE 25 to 30 minute or until chicken is cooked through (170°F).
• Place one packet on each of four dinner plates.
• Cut slits in foil with sharp knife to release steam before opening.

ITALIAN CHICKEN AND VEGGIES

Steps:

• Preheat the grill to high or the oven to 425 degrees F.
• Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
• Prep the veggies: half or quarter baby red potatoes (you want pretty small pieces so they'll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8th inch thick matchsticks.
• In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and then all of the seasonings: the dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, and red pepper flakes if desired. Add salt and pepper to taste (I add about 1/2 teaspoon of salt and 1/4 of pepper, but do it to your preference).
• Toss all of the ingredients together to ensure everything is well coated in the seasonings and olive oil.
• Set out 4 large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.
• Seal the foil and grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F). My oven cooked these perfectly at 37 minutes and a friend tested this recipe and they were done at exactly 40 minutes.
• If grilling, I like to open the foil packs just a tiny bit at the top and if oven baking, you can open the foil packs at the end and broil for 1-2 minutes. (Totally optional.)
• Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. If desired top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.

CHICKEN AND VEGETABLES IN FOIL PACKETS

Steps:

• Preheat oven to 450˚F.
• Cut out 4 sheets of foil, each measuring about 12"x12". Set aside.
• In a large mixing bowl combine the chopped chicken, peppers, zucchini, onion, and garlic.
• To the chicken mixture add olive oil, paprika, Italian Seasoning, garlic powder, onion powder, salt, and pepper; mix well until thoroughly combined.
• Spoon mixture evenly onto the 4 foil sheets.
• Fold all sides of the foil over the ingredients and seal it closed.
• Transfer the foil packs to a large baking sheet and cook for 20 to 25 minutes, or until chicken is cooked through and veggies are tender. Chicken is cooked through when internal temperature registers at 165˚F.
• Remove from oven.
• Carefully poke a hole in the top of the packets, to let some of the steam out. Open the packets away from your face because of the remaining steam inside.
• Taste for salt and pepper, and adjust accordingly.
• Garnish with pepper flakes, if using, and chopped parsley.
• Serve.