BBQ Chicken and Cheddar Foil Packet Dinner
Make weeknight dinner easy with this one-dish meal that requires little cleanup because you cook the whole dinner in a foil packet. Be sure to use heavy-duty aluminum foil so the barbecue sauce does not leak out of the packets.
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PREP TIME: 15 minutes
COOK TIME: 40 minutes
SERVINGS: 4
TOTAL TIME: 55 minutes
Ingredients
1β4 cup barbeque sauce, divided
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or greeen bell pepper, seeded and sliced
1 green onion, finely chopped
1β4 teaspoon salt
1β8 teaspoon black pepper
1 1β2 cups shredded Cheddar cheese
Notes
Source of recipe: 3-A-Day of Dairy
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Instructions
Preheat oven to 375Λ.
Place a foil sheet, approximately 12-x-12-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 the 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.