Friday, April 29, 2011

"Foil-wrapped" Dinners

I put "foil-wrapped" in quotes because I've just discovered an alternative version of this that has the same ingredients, but is made with bone-in (and therefore cheaper) chicken and without the foil!  I've always just called the base recipe foil-wrapped dinners though, so I'm not sure what to call this new version yet!  I'm still presenting the foil-wrapped version here though, since A) it's still really good and B) betcha you could cook it outside in an open fire or grill, even though I've never tried it that way.  Might be worth a shot!  If you try it that way, let me know how it turned out please!

Foil-wrapped Dinners

 1 to 1 1/2 pounds boneless chicken breasts
4 medium carrots, sliced
4 medium potatoes, peeled & quartered
1 onion, thinly sliced
2 cups frozen peas

Heat oven to 450 degrees.   Cut meat into 1-inch pieces.  Tear off 4 pieces of aluminum foil, each approximately 18x15 inches.  On the center of each piece, place 1/4 of the carrot slices, 1 potato, 1/4 of the chicken, and 1/4 of the onion slices.  Pour cream of mushroom soup over each pile.  Top with peas.  Wrap securely in the foil.  Place on an ungreased baking sheet and bake for 50 minutes or until chicken is cooked completely and vegetables are tender.  Garnish with cherry tomatoes if desired.

Easy-peasy crockpot version

Use the same ingredients, except bone-in pieces of chicken can be substituted for the chicken breasts, and whole "baby" carrots can be used in place of the carrot slices.  Put all ingredients in a crock pot, stir, and cook on high 4 hours or until chicken is cooked through and veggies are soft or 8-10 hours on low.
(featured in the linky at Real Food, Whole Health)