Tin Foil Chicken & Veggies

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• barbecue sauce
• 1 lb boneless skinless chicken breast, cut in half-inch strips
• 1 green pepper, sliced in rings
• 1 red pepper, sliced in rings
• 4 small new potatoes, sliced thin
• frozen corn (optional)
• frozen peas (optional)
• onion, diced (optional)
• canned mushroom slices (optional)
• additional barbecue sauce (optional)

Recipe

• 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.