Chicken 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.
Servings 4 packets
Cost $2.41 per serving
Ingredients
- 1 pound boneless, skinless chicken cut into 12 strips
- 1 cup mushrooms sliced
- 2 carrots thinly sliced
- 1 small onion chopped
- 1 bell pepper cut in strips
- 2 potatoes diced
- 2 teaspoons CNP Herb Ranch Seasoning
- black pepper to taste
- aluminum foil
Instructions
- Divide chicken and potatoes on each piece of foil. Top with vegetables. Sprinkle with 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. Use a food thermometer to check that chicken reaches 165°F for food safety.
- When cooking is done, carefully open packets to allow steam to escape.
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
Serving: 1packet