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Cooking in foil packets
is easy and fun, the food tastes great, kids love it...and clean
up is a breeze!
BBQ
Chicken and Cheddar Foil Packet Dinner
- 3 tablespoons barbeque
sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat cheddar cheese
- Preheat oven to 375°F
(190°C).
- Place a foil sheet, approximately
12x12 inches, on a work surface. Spoon about 1 teaspoon of the
barbecue sauce in the center of the foil sheet. Place one chicken
breast half over barbecue sauce and spread another teaspoon of
sauce over chicken. Top with a quarter of the potato, bell pepper
and onion. Sprinkle with a little of the salt and pepper.
- Fold foil in half to cover
contents; make narrow folds along edges to seal. Repeat with
remaining ingredients to assemble three more packets. Place packets
on a baking sheet and bake for 35 minutes.
- Open foil packets with
scissors and carefully pull back edges (contents may be very
hot). Sprinkle a quarter of the cheese over the top of each chicken
breast half and return to oven, unsealed, for 2 minutes or until
cheese is melted. With a spatula, transfer the contents of each
packet onto individual serving plates, if desired.
Makes 4 servings.
Nutrition Facts per serving
(1/4 of recipe): Calories 290; Total Fat 4.5 g; Saturated Fat
2.5 g; Cholesterol 75 mg; Sodium 630 mg; Calcium 20% Daily Value;
Protein 38 g (10 grams from dairy); Carbohydrates 21 g; Dietary
Fiber 2 g.
Recipe and photograph provided
courtesy of 3-A-Day of Dairy.
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