Foil Pouch Chicken Food

FOIL POUCH CHICKEN

Steps:

• Cut 4 twelve inch squares of heavy nonstick foil.
• Place the chicken on the foil.
• Sprinkle with the salt, pepper and garlic powder.
• Divide the mushroom soup and spread over the chicken.
• Place vegetables evenly of the chicken.
• Fold and seal the foil pouches.
• Cook using indirect heat on the grill for about 35 - 40 minutes.
• Carefully open the pouches. Steam can burn!

FOIL-PACKET CHICKEN FAJITAS

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
• Toss the chicken with the onion and bell peppers in a large bowl.
• Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
• Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
• Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
• Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.

FOIL-PACK CHICKEN & BROCCOLI DINNER

Steps:

• Heat oven to 400°F.
• Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets.
• Place in single layer on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.