The Recipe: To cook food in a foil or parchment (or banana leaf, etc.) wrapper is to cook "en papillote" [pronounced pah-pee-YOHT or PAH-peh-loht]. But don't worry if there's no remembering how to spell or pronounce the French phrase because there's no forgetting that this is one of the easiest supper recipes ever. Just cook chicken in foil with some vegetables, wet and seasoned with a little spicy barbecue sauce. Easy prep + great taste + fast clean-up = happy cooks! Remember that!
"... it was lovely ... couldn't believe how quick it was to make and the clean up was even quicker." ~ Catherine
That’s what can happen after the fuss and bustle of the holidays, you know, that busy season that nowadays starts about the time Halloween pumpkins turn black.
By now, the tree is long trimmed and recycled, the cookies frosted and consumed, the cards written and read, the carols sung and dismissed, the gifts purchased and unwrapped, the rejects noted and returned, the thank you’s written and posted, the out-of-town family come and gone, the parties hosted and attended, the champagne popped and toasted.
All that remains is, well, January.
January. It’s like life on a diet after weeks of holiday excess. It’s back to work, back to school, back to morning workouts, back to full nights of sleep, back to both weekend nights at home with the family.
January. It’s like life.
TIN FOIL CHICKEN & VEGGIES
Time-to-table: 1 hour, 10 minutes
Serves 4 but easily multiplied & divided
- Barbecue sauce
- 1 pound skinless, boneless chicken breasts, cut in half-inch strips
- 1 green pepper, sliced in rings or diced
- 1 red pepper, sliced in rings or diced
- 4 small new potatoes, sliced thin
- Salt & pepper to taste
- Other vegetables such as frozen corn or peas, diced onion, mushroom slices, optional
- Additional barbecue sauce
Heat the oven to 350F/180C.
Tear off four sheets of foil (preferably heavy duty), each about 12 x 15 inches. (Heavy duty foil works best but if no heavy foil? Just use a double layer on the bottom center.) Smear about a tablespoon barbecue sauce in a rough rectangular shape in the middle of each sheet.
Divide the chicken slices among the four sheets atop the barbecue sauce.
Add the peppers, potatoes and any other vegetables.
Drizzle another tablespoon barbecue sauce over top. Season with salt & pepper, be generous!
In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets.
Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Serve and enjoy!
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