Island Chicken Packet Food

ISLAND CHICKEN

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

ISLAND CHICKEN PACKET

Steps:

• Combine ingredients in a bowl.
• You can marinate the ingredients for an hour, or you can skip that and go right to making the packet.
• Add ingredients to a large sheet of heavy foil.
• Bring the long sides together and fold down, 2-3 times.
• Roll the ends in, at least 2 folds each.
• Place packet seam side up on a baking sheet.
• Bake for 20 minutes in a 425°F oven.
• To serve, unroll one end of the packet and pour out or open the top and spoon out.
• Serve with rice.

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.

CHICKEN CURRY PACKETS

Steps:

• Heat vegetable oil in large skillet over medium-high heat. Add onion and sprinkle sugar over onion. Cook about 3 minutes, or until onion is transparent.
• Stir in garlic, curry powder, cinnamonm and red pepper flakes. Cook 1 minute, then remove from heat and stir in tomatoes, raisins, and yogurt.
• Center 1/4 of curry mixture on a 12 X 18 sheet of heavy duty foil. Arrange 1/4 of chicken in a even layer over curry mixture. Sprinkle with salt and pepper.
• Bring up sides of foil. Double fold top and ends to seal packet, leaving room inside for heat to circulate. Repeat to make 4 packets.
• Bake on a cookie sheet at 450* for 18- 22 minutes. Stir before serving. Spoon over cooked rice. Top with desired garnish.

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.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

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.