Wednesday, November 5, 2008

Foil-Packet Southwestern Chicken Dinner

I absolutely love foil dinners for two reasons. One, I like the fact that the chicken and added veggies cook within the liquid and remains very moist. Second, it's easily freezable so you can make a lot at one time and then throw some in the freezer for a future dinner! (Note, you don't want to add any liquid to the ones you're throwing in the freezer, just the meat and veggies). I got this recipe from the Kraft website. Joe and I really liked it!!

  • 1-3/4 cups warm water
  • 2 cups instant brown rice, uncooked
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/4 cup KRAFT Light Ranch Dressing
  • 1-1/2 tsp. chili powder
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
  • 1 bunch broccoli, cut into florets (about 4 cups)
  • 1 red pepper, chopped
HEAT oven to 400°F. Combine water and rice; let stand 5 min. Spoon onto centers of 4 large sheets of heavy-duty foil; top with remaining ingredients.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

BAKE 25 to 30 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening each packet.


Ann Cook said...

So did the flavor turn out?

My mother used to doin foil packet dinners and while the meat and veggies were tender and delicious, the meat usually didn't have much taste.

I don't know if it was her notorious lack of spices with chicken ( for some odd reason my mother HATED adding anything to chicken. ), or if I'm just used to undresed foil chicken.

Lisa K said...

Yes, the chicken was very flavorful because it was cooked in the Ranch and chili powder.

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