BBQ Chicken and Cheddar Foil Packet Dinner
Recipe from Midwest Dairy Association
Prep Time: 20 minutes
Cook Time: 35 minutes
- 3 tablespoons barbecue sauce
- 4 small boneless, skinless chicken breast halves (1 pound)
- 2 small unpeeled red potatoes, thinly sliced
- 1 red or green bell peppers, seeded and sliced
- 1 green onion, finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ cups shredded reduced-fat cheddar cheese
Preheat oven to 375°F.
Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil. 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 pinch of the salt and pepper.
Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place the four packets on a baking sheet and bake for 35 minutes.
Open foil packets with scissors and carefully pull back edges as contents may be very hot. Sprinkle a quarter of the cheese over the top of each chicken breast and return to oven, unsealed for two minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates.
Nutrition per serving: 290 Calories, 4.5g Total Fat, 75mg Cholesterol, 630mg Sodium, 21g Carbohydrate, 2g Fiber, 38g Protein