Chicken Potato Packet
Foil packet dinners make mealtime quick and easy to prepare, cook, and clean up. Find other foil packet recipes in the Protein section of the online cookbook.
$1.68 per serving
Ingredients
- 1 ½ pounds boneless, skinless chicken (cut into 6 strips)
- 4 potatoes (cubed)
- ⅔ cup low-fat Italian dressing or vinaigrette
- 4 Tablespoons Parmesan cheese
- 2 teaspoons CNP Herb Ranch Seasoning
- aluminum foil
Instructions
- Divide chicken and potatoes between 4 sheets of aluminum foil (12x18-inches each). Top with dressing, cheese, and seasonings.
- Wrap each packet by bringing up the sides. Double fold the top and ends to seal. Leave room for heat to circulate inside.
- Bake 45 minutes until chicken and potatoes are done. Use a food thermometer to check that chicken reaches 165°F for food safety.
Video
Notes
- To bake in an electric skillet, heat to 400°F. Use a cooking rack in the bottom of the skillet and pour in about 1⁄2-inch of water. Place the packets on the rack. Cover and close the steam vent. (If you do not have a rack, make your own with aluminum foil. Form foil into a long snake about 1-inch thick. Form into a coil to fit in the skillet. Place the packets on top of the coil.)
- For grilling, heat grill to medium-high or about 400-450°F. Place packets on grates. To test for proper temperature,
place your hand, palm side down, 4 to 5 inches above the cooking grates. Count the seconds until you cannot keep your hand there any longer. At a medium-high cooking temperature, you can keep your hand in place 4 to 5 seconds. Do not place your hand too close to the grates to avoid serious burns.
- For campfire cooking, use the same method to test cooking temperature. Place packets on cooking grates. Due to uneven heat, cooking times may vary.
Nutrition Label
Serving: 1 packet
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