Oven Foil Pack Honey Dijon Chicken And Sweet Potatoes Food

DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
• In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
• Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
• Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
• Place in the preheated oven and bake for 30 minutes.
• Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
• Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
• After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
• Remove the lemon slices and spoon the heated sauce over the chicken.
• Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
• Serve immediately.