Rich, flavorful chicken thighs baked in
foil-packets with butter, lemon juice, dill weed, sliced green
onions, sliced carrots and Swiss cheese.
Dill Chicken In Foil
- 8 broiler-fryer chicken thighs, skinned
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/2 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon dry dill weed
8 teaspoons sliced green onion (tops included)
1 cup thinly-sliced carrots
6 ounces Swiss cheese, cut in 8 slices
- Sprinkle chicken thighs with salt and
pepper.
- In small container, mix together melted
butter, lemon juice and dill weed.
- Cut eight 12-inch squares of heavy duty
aluminum foil; spray each with vegetable cooking spray. Place
1 teaspoon of dill-margarine sauce on center of each foil square;
place 1 chicken thigh on sauce. On each chicken thigh, sprinkle
1 teaspoon green onion and 2 tablespoons carrot slices; top each
with 1 additional teaspoon of the sauce and 1 slice of cheese.
Fold foil into packets, sealing securely. Label, date and freeze
chicken until needed.*
- When ready to serve, put frozen foil packets
in baking pan and place in 400°F
(205°C) oven for about 1 hour or
until fork can be inserted in chicken with ease.
Makes 4 servings.
* If serving immediately without freezing,
place foil packets in baking pan and bake in 400°F (205°C)oven for about 35 minutes of until fork can be
inserted in chicken with ease.
Recipe provided courtesy of the National Chicken Council. Used
with permission.
