Monday, January 14, 2008

Inspired

I sat at work all day and contemplated what I was going to make for dinner. I had two different meat choices, chicken breasts or ground chicken. :) Wow, big decisions huh? I came across a few recipes that sounded good but I was not sold on either. When I got home and checked the mail I was happy to see my new edition of Kraft Food and Family magazine. I do not usually tend make anything from the magazine but I browsed through it quick and came across a recipe for Foil-Packet Taco Chicken. I was going to make that recipe until I realized that I had no salsa in the house. So I decided to improvise and use what I did have in the house. That is how this recipe was born.


This was the easiest thing ever to throw together and the final result was one of the juiciest pieces of chicken I have ever made. My husband and I both enjoyed and I think that it would be great with some green beans thrown into the mix too.



Foil Packet Italian Chicken
(Source: Amber's Delectable Delights)

Ingredients
2 boneless skinless chicken breasts
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
3 red potatoes
1/4 cup marinara sauce
1/4 cup Italian cheese blend (or just mozzarella)

Directions
- Preheat oven to 400 degrees.
- Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices (I used the slicer blade on my food processor). Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken and sprinkle them with salt and black pepper to taste.
- Mix all of the seasonings into small bowl and sprinkle on both sides of the chicken pieces and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/8 cup of marinara sauce and 1/8 cup of cheese.
- Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal. Transfer packets to a baking sheet.
- Bake for 30 to 35 minutes or until chicken is 170 degrees. Remove chicken from oven and let set a few minutes before poking a hole in the foil to release the steam before opening.

10 comments:

Carrie said...

Those look great! YUMMY!

Nikki said...

I just signed up for the magazine! A co-worker brought it in and I already made a few copies of recipes... I thought about copying this one, but now I can just print it from your site! :)

Beth G. said...

WOW! That looks fantastic, I'll definitely be trying that soon :)

Katie said...

This looks soooo juicy and tender! Great job! I love foil packets for any chicken. :)

Kate said...

My friend Jenna only knows how to make foil packet chicken ;-)

April said...

This looks great! I have been wanting to try the same taco chicken recipe from my Kraft magazine but this one looks awesome too!

Jigginjessica said...

Mmmm, this sounds great!

Jaime said...

That looks great! I am definitely copying this recipe to try soon.

simply allie said...

This was great! I liked the recipe so much, I blogged about it (I linked to your blog, too). Thanks again!

The Bentley Family said...

I made this for dinner last night and LOVED it. You were so right the chicken was so moist and juicy. My 18 month old gobbled it up. Thanks for the great recipe. I'll definately be making this again.