Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Quick and easy meal courtesy of "Kitchen Parade" blog by Alanna Kellogg (

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
  3. Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
  4. In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don’t wrap the packets so tightly that the contents might poke holes in the foil.
  5. Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
  6. Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules.
Most Helpful

Yummy, yummy! We just had it again! This time I made the barbecue sauce myself using (which was a bit sweet but I think I may have used too much sugar). I used frozen pre-sliced red pepper, green peppers and onions. This dish would be super easy if I found pre-cut potatoes and chicken too. LOL I left out all of the additional veggies.

kimemeki May 16, 2010

I found this recipe clear and easy to follow. However, the food seemed to lack much umph. Perhaps some additional spices would jazz it up, but I don't think i would try again. Sorry.

A Cookie Obsession February 13, 2010

Very tasty! I used red pepper rings, tomato chutney (instead of BBQ sauce), fresh mushrooms, frozen peas, and a thinly sliced russet potato because that's what I had on hand and it turned out moist and flavorful, thanks to the chutney. I may experiment with additional spices next time just because I like trying different flavors.

Squirrelette August 05, 2009