These tasty chicken fingers can be cooked in the oven or on the grill.

BBQ Chicken Fingers & Beans

1 1/2 pounds boneless, skinless chicken breast cut in 1/2-inch slices

1/2 cup favorite barbecue sauce

1 tablespoon minced garlic

2 tablespoons olive oil

1 tablespoon chili powder

4 cups zucchini or yellow squash, sliced 1/4-inch thick

1/2 cup thinly sliced red onion, 1/4-inch thick, rings separated

1 (16-ounce) can BUSH'S® Dark Red Kidney Beans with liquid drained

Salt and pepper, to taste

 

16 each 12x16-inch pieces of foil, folded in 1/2

8 each 12x16-inch pieces of parchment paper, folded in 1/2

1. Preheat oven to 400°F (205°C) or heat grill to medium high.
2. Season chicken with salt and pepper. Toss with 1/2 cup barbecue sauce.
3. Combine garlic, olive oil and chili powder. Toss with sliced zucchini, onions and kidney beans.
4. Open a double layer of foil; place a piece of parchment paper on top. Fold paper in half and open again.
5. Scoop 1/8 of bean mixture on each package, then place chicken on top. Drizzle remaining juice from bean mixture on top of each piece of chicken.
6. Fold the paper and foil in half (it should close like a book). Crimp edges starting at the edge of foil, twisting completely to seal. The packages must be tightly sealed so they will capture the steam created when cooking.
7. Place packages on a baking sheet, do not overlap or let them touch. Bake until chicken is completely cooked, approximately 15 minutes. To grill, place in a single layer over medium heat, cover and let cook until packets puff up and the chicken is completely cooked, approximately 15 minutes.

Makes 8 servings.

Recipe and photograph provided courtesy of Bush's Beans, through ECES, Inc., Electronic Color Editorial Services.