Chicken In Pouch Recipes

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CHICKEN VEGGIE PACKETS



Chicken Veggie Packets image

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/2 pound sliced fresh mushrooms
1-1/2 cups fresh baby carrots
1 cup pearl onions
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
3 teaspoons minced fresh thyme
1/2 teaspoon salt, optional
Lemon wedges, optional

Steps:

  • Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

BBQ CHICKEN POUCHES



BBQ Chicken Pouches image

This recipes is great for cookouts or get-togethers. The chicken, corn, and green peppers blend so well with the BBQ sauce. A must-try for summer! You can alternatively grill the pouches for 12 to 15 minutes with grill cover down.

Provided by Angie L

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 5

cooking spray
4 boneless, skinless chicken breasts
1 cup barbeque sauce
1 (10 ounce) package frozen corn
½ cup chopped green bell pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
  • Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 38.3 g, Cholesterol 67.2 mg, Fat 3.6 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 760.5 mg, Sugar 19.1 g

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

FOIL POUCH CHICKEN



Foil Pouch Chicken image

We enjoy this recipe during the summer when it is too hot to cook inside. You can make this with just about any vegetable you want.

Provided by laneygurl

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt, to taste
pepper, to taste
2 green bell peppers, sliced
1 small onion
1 zucchini, sliced
1 teaspoon garlic powder
1 cup cream of mushroom soup

Steps:

  • Cut 4 twelve inch squares of heavy nonstick foil.
  • Place the chicken on the foil.
  • Sprinkle with the salt, pepper and garlic powder.
  • Divide the mushroom soup and spread over the chicken.
  • Place vegetables evenly of the chicken.
  • Fold and seal the foil pouches.
  • Cook using indirect heat on the grill for about 35 - 40 minutes.
  • Carefully open the pouches. Steam can burn!

Nutrition Facts : Calories 212.6, Fat 5.4, SaturatedFat 1.3, Cholesterol 68.4, Sodium 488.8, Carbohydrate 10.9, Fiber 1.9, Sugar 4.1, Protein 29.6

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS



How to Make Perfectly Poached Chicken Breasts image

Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.

Provided by Fiona Haynes

Categories     Dinner     Lunch     Ingredient

Time 35m

Number Of Ingredients 4

2 chicken breasts (boneless, skinless; about 1 pound)
1 1/2 to 2 cups chicken broth (fat-free and low-sodium, or water)
2 teaspoons dried mixed herbs
1 bay leaf

Steps:

  • Gather the ingredients.
  • Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
  • Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
  • Partly cover with the pot lid and cook for 10 minutes.
  • Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
  • Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
  • Serve and enjoy.

Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

CHICKEN IN POUCH



CHICKEN IN POUCH image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 10

Ingredients
2 tablespoons extra-virgin olive oil
1 shallot, sliced thin
1 teaspoon minced fresh tarragon
Salt and pepper, to taste
2 oranges, peeled and cut into 1/4‑inch pieces
2 carrots, peeled and cut into matchsticks
1 fennel bulb (about 12 ounces), tops -discarded, halved, cored, and sliced thin
4 (6‑ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary
2 scallions, sliced thin

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut eight 12-inch sheets of aluminum foil. Combine the oil, shallot, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Toss half of this mixture with the oranges in a bowl and toss the remaining mixture with the carrots and fennel in a separate bowl. Pat the chicken dry with paper towels and season with salt and pepper. Following the photos, arrange the carrot-fennel mixture in the center of four pieces of the foil. Lay the chicken over the vegetables then spoon the orange mixture over the top. Place the remaining pieces of foil on top and fold the edges over several times to seal. Place the packets on a rimmed baking sheet and cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, about 25 minutes. (To test the doneness of the chicken, you will need to open one of the packets.) Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently slide the chicken, vegetables, and any accumulated juice onto individual plates. Sprinkle with the scallions and serve. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients in small bowl. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals. Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay

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