Bakedchickenpackets Recipes

Steps:

• Divide chicken strips between two pieces of heavy-duty foil (about 12 in. square). In a small bowl, combine the remaining ingredients; spoon over chicken. Fold foil around mixture and seal tightly., Place packets on a baking sheet. Bake at 375° for 25-30 minutes or until chicken is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Mix all ingredients, cover and leave to marinate in the fridge for 1 hour.
• To make packets: Cut out 4 large sheets of aluminum foil, spray with nonstick cooking spray.
• Divide chicken mixture into 4 equal amounts, and place onto the foil.
• Bring up sides of foil to completely cover the chicken.
• Double fold the other sides to form packets (Don't make it too tight).
• Bake for 20-25 minutes in a preheated 450F degrees oven on a cookie sheet.
• (Be careful when opening the packets, they are hot!).
• Serve with french fries, or rice.

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.

Steps:

• Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Steps:

• Mix chicken, cream cheese, chives, and milk in a medium bowl to make filling.
• *IF FREEZING* Store in a 1 quart freezer bag.
• Put bread crumbs in another 1 quart bag & attach to bag of chicken and freeze.
• To use now: unroll both packages of crescent rolls & seal diagonal perforation to make 8 rectangular pieces total.
• Place about 1/4 C of chicken mixture into center of each rectangle.
• Fold dough over the filling & pinch the edges to seal tightly.
• Dip each packet in melted margarine & coat with crumbs.
• Bake at 350 for 20 minutes or until golden brown.

Steps:

• Preheat oven to 400°F.
• Spray a shallow baking dish with non-stick cooking spray.
• Rinse chicken breast under cool running water.
• Pat chicken dry with paper towels.
• Place chicken in dish.
• Brush the melted butter over the chicken, using all the butter.
• Sprinkle with seasoned salt.
• Bake for 50-60 minutes or until cooked through.
• ~NOTE~Chicken takes only 50 minutes in my oven.
• Don't over cook, as they might turn out tough.

Steps:

• Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly., Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
• Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
• Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
• Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
• To bake, position the rack in the center of the oven and heat the oven to 425°F.
• Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.