Chicken N Summer Squash Packets Recipes

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

CHICKEN AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
• Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
• Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
• Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

CHICKEN AND SUMMER SQUASH PACKETS

Steps:

• Preheat oven to 425 degrees F. Prepare 2 15" x 12" rectangles of heavy-duty foil for the packets.
• Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
• Divide the onion slices between the two foil pieces. Top with chicken, mustard, squashes, and corn.
• Combine the basil, garlic powder, paprika, and remaining salt and pepper. Sprinkle evenly over each vegetable packet, and dot with margarine. Fold foil around mixture and seal tightly.
• Bake for about 25-30 minutes, or until chicken juices run clear.
• Open foil carefully, allowing steam to escape safely. Sprinkle with Parmesan cheese.

CHICKEN 'N' SUMMER SQUASH PACKETS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15x12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. , Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet., Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.

.UB91DD01B80D871F8B8666C5BE59E43F5 { PADDING:0PX; MARGIN: 0; PADDING-TOP:1EM!IMPORTANT; PADDING-BOTTOM:1EM!IMPORTANT; WIDTH:100%; DISPLAY: BLOCK; FONT-WEIGHT:BOLD; BACKGROUND-COLOR:INHERIT; BORDER:0!I

Steps:

• Rinse & pat dry your salmon filets, zucchini, squash & shallot
• Slice all veggies ¼ thick and place in a bowl with 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano & salt & pepper to taste. Set aside
• Tear 4 14-16 inch pieces of foil and place an equal amount of veggies in each
• Layer salmon over veggies and brush your fish with olive oil
• Season both side with salt & pepper and dill
• Squeeze lemon juice over the top of each filet and top with a lemon slice
• Wrap sides of foil inward, and crimp to seal. You want your packets tight enough to be able to steam cook, but not too tight where your heat won't circulate.
• Place packets on a baking sheet and cook at 400 for 25-30 minutes
• For orzo:
• Cook according to box instructions
• Coat with 2-3 tablespoons of olive oil and the juice of half of a lemon
• Season with 1 tablespoon of dill and 1 tablespoon of oregano
• salt & pepper to taste
• Toss and serve!