Dale's Famous Chicken Foil Packets

"Quick, Cheap and Easy. My favorite three words. When you can't think of anything to have for dinner, these are always a hit and very versatile. You can make them ahead of time, make more than you need and have lunch for the next day."
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
2-12
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ingredients

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directions

  • For each chicken breast, you will need one -one foot piece of foil. Place the chicken breast in the center of the foil sheet, put the margarine, garlic and Italian seasoning on top of the chicken. Now add a little bit of each of the veggies to the chicken. Then fold the foil together on top and roll up the ends to form your pouch (packet) make as many as you want.
  • Place each of the packets on a cookie sheet with edges, and bake at 350°F for 45 minutes. To serve, I put one on each plate and unfold the packet and arrange meat and veggies on the plate as I pull out the foil from under the mixture. You will probably need to drain off the water and margarine (I usually pour part of the liquid over the whole thing for added flavor).
  • And TaDa you have a quick easy and cheap full course meal. I sometimes add a small side salad with it or maybe some fresh corn on the cob that's been steamed in foil in the oven during the last 10 minutes of cooking the packets. This is always a hit with family and friends.

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RECIPE SUBMITTED BY

Mother of 3, grandmother of 1 precious little boy and wife to only one man for 34 years. We are a reired Navy family and my kids are grown and two moved away. Our oldest daughter lives in Melboourn, Australia, our son lives about 3 miles from us and is the daddy of our baby boy. I was born and raised in Memphis Tennessee and spent 1/2 my life in Tupelo, Mississippi where both sides of my family are originally from. I am a southern girl born and bread. Cooking was taught to me at a very early age and by my dad. I learned with the method of a little bit of this and a pinch of that and a heaping hand full of this. Beans and corn bread, biscuits and gravy were a mainstay. My cornbread isn't like the kind you find in a so called "home style resteraunt" liver & onions, mustard greens, yams, beef stew. Yum I've cooked three meals a day most of my life and very little was from mixes. Home made food is what my kids got and learned to make. My motto was alwasy cheap, quidk and easy and it had to go a long way so there were left overs for the next days lunch. Things are different now. I have compiled a lot of my own recepies as well as some of my dad's and mom's and various aunts. A copy of my cook book was one of the first things I gave my son when he first moved out. Unfortunately his wife doesn't cook much at all and he still calls me to see what we're having for dinner.
 
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