Chicken In Foil Triangles Aka Twice Baked Chicken Recipes

CHICKEN IN FOIL TRIANGLES - AKA TWICE BAKED CHICKEN

Steps:

• Mix together all ingredients.
• Put into covered dish and put in fridge to marinate for one hour.
• Preheat oven to 350 degrees F.
• Wrap tablespoon sized portions in pieces of aluminum foil, either in triangular shapes or about 2 1/2-inch square.
• Bake in 350 degree F oven for about 10 minutes.
• Serve along with stirfry and rice, or as an appetizer.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.

BONNIE'S TWICE COOKED OVEN FRIED CHICKEN

Steps:

• Soak chicken in cold salted water for an hour.
• Remove and pat dry.
• Combine all ingredients in a bowl or bag.
• Toss in chicken and coat well.
• Put about an inch of oil in heavy pan .
• fry chicken for about 10 minutes on each side to brown.
• Place on a foil lined baking sheet.
• Bake at 350 F approximatly 25 minutes or until juices run clear.

FOIL-BAKED CHICKEN

Steps:

• Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
• Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

CHINESE CHICKEN IN FOIL APPETIZERS

Steps:

• Cut chicken into 1"x1" pieces.
• Place in a shallow pan. Sprinkle green onions on top.
• Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
• Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
• Bake at 450º for 12 minutes.

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Steps:

• Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
• Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
• Cut paper or foil pieces into 6-inch squares.
• Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
• Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
• If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
• DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
• When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
• Drain on paper towels. Continue deep-frying the rest of the packets.
• Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
• OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

CHINESE FOIL CHICKEN

Steps:

• 1. In a sealable bowl take the first 10 ingredients and mix well. then add green onions. This is your marinade.
• 2. Cut the chicken into pieces about 1" x 1" and add to the marinade. Matinate at least two hours or overnight.
• 3. Preheat oven to 450 degrees. Take a square of foil and place one piece of chicken on it and fold over the edge and seal (it will look like a triangle). Continue with remaining chicken.
• 4. Place in a single layer on an oiled cookie sheet and bake for 12 minutes. Best served hot