Grilled Italian Chicken Foil Packs Recipes

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VELVEETA ITALIAN-SEASONED CHICKEN CAMPFIRE PACKETS



Velveeta Italian-Seasoned Chicken Campfire Packets image

Make and share this Velveeta Italian-Seasoned Chicken Campfire Packets recipe from Food.com.

Provided by Kraft Velveeta

Categories     Cheese

Time 15m

Yield 4

Number Of Ingredients 4

1 lb boneless skinless chicken breast, cut into 1/2-inch-thick slices
2 teaspoons italian seasoning
1 (16 ounce) package frozen broccoli, cauliflower and carrot blend, thawed, drained
1/4 lb VELVEETA®, cut into 1/2-inch cubes

Steps:

  • SPRAY 4 large sheets of heavy-duty foil with cooking spray; top with chicken, Italian seasoning and vegetables. Fold to make 4 packets.
  • GRILL 15 minute or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
  • TOP ingredients (still in packets) with VELVEETA®. (No need to refold packets to seal.) Grill 5 minute or until VELVEETA® is melted.
  • Kraft Kitchens Tips:.
  • VELVEETA® Mexican Chicken Campfire Packs: Combine 1/2 teaspoons each chili powder, crushed red pepper, garlic powder and ground cumin. Sprinkle over chicken instead of the Italian seasoning, then continue as directed.
  • VELVEETA® Creole Chicken Campfire Packs: Prepare recipe as directed, substituting Creole seasoning for the Italian seasoning.

Nutrition Facts : Calories 158.9, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 158.9, Carbohydrate 5.4, Fiber 3.4, Sugar 1.5, Protein 27.3

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

GRILLED CHICKEN AND POTATO FOIL PACKS



Grilled Chicken and Potato Foil Packs image

Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!

Provided by alaskaninthesouth

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 50m

Yield 4

Number Of Ingredients 12

½ cup vegetable oil
¼ cup cider vinegar
1 tablespoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
4 skinless, boneless chicken breast halves
4 large potatoes, peeled and cut into 1/4-inch slices
2 large onions, cut into 1/4 inch thick slices
2 large green bell pepper, cut into 1/4 inch strips
2 cups sliced button mushrooms

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
  • Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
  • Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

Nutrition Facts : Calories 719.7 calories, Carbohydrate 79 g, Cholesterol 64.6 mg, Fat 30.7 g, Fiber 11.7 g, Protein 34.5 g, SaturatedFat 5.2 g, Sodium 378.6 mg, Sugar 9.4 g

CHICKEN PARMESAN FOIL PACKETS



Chicken Parmesan Foil Packets image

From Reynolds Wrap recipe attached to a packet of chicken. I just made iewe's "Recipe #305416" and it worked so well that when I saw this recipe I just had to post it to keep it for next weeks dinner plans. I hope you enjoy it too.

Provided by HokiesMom

Categories     Chicken Breast

Time 25m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 cup pasta sauce
2 medium zucchini, sliced (or 2 cups broccoli florets)
1/4 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded

Steps:

  • Preheat grill to a medium high heat.
  • Tear foil into 12x18-inch sheets and spray each with non-stick spray.
  • Center one chicken breast onto each sheet.
  • Spoon 1/4 c pasta sauce over each chicken breast.
  • Top each with some zucchini slices or broccoli florets.
  • Sprinkle each with some parmesan cheese.
  • Fold up sides and double fold the top and ends to seal each packet, leaving room for circulation inside.
  • Grill 15-20 minutes in a covered grill until chicken reaches a temperature of 170 degrees at the thickest part.
  • Cut small slits in top of foil to release steam.
  • Either serve in foil packets or remove from pack and place chicken on some pasta noodles. Sprinkle with mozzarella cheese before serving.

Nutrition Facts : Calories 318, Fat 13.1, SaturatedFat 6, Cholesterol 104.4, Sodium 679.3, Carbohydrate 12.8, Fiber 2.6, Sugar 8.5, Protein 36

GRILLED ITALIAN CHICKEN FOIL PACKS



Grilled Italian Chicken Foil Packs image

A Betty Crocker cookbook shares a healthy recipe! Jazz up chicken breasts with peppers, tomatoes, onion and Italian dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 5

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 medium yellow bell pepper, cut into 4 wedges
4 plum (Roma) tomatoes, cut in half
1 small red onion, cut into 8 wedges
1/2 cup reduced-fat Italian dressing

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
  • For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill over medium heat. Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across tops of packets; carefully fold back foil.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

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