Chicken In Foil Triangles Aka Twice Baked Chicken Recipes

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.

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
• Toss the chicken with the onion and bell peppers in a large bowl.
• Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
• Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
• Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
• Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve.
• Add the chicken, bacon and chives to the large bowl with the cheese. Drizzle with the Caesar dressing and season with several grinds of black pepper. Toss until everything is combined and well coated.
• Divide the pizza dough into 4 equal pieces and rub lightly with olive oil. Roll one piece into a 7-by-9-inch rectangle. With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. Pinch the seams together to seal well. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.
• Brush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Let cool 5 minutes before serving.

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.

Steps:

• Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
• Prepare a grill for high heat.
• Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.

Steps:

• Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
• Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
• Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
• Carefully open the foil packets. Top with the pineapple salsa.

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.

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.

Steps:

• Heat oven to 400°F.
• Combine rice and 2 cups warm water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken and vegetables. Mix peanut butter, barbecue sauce, soy sauce and remaining water; drizzle over vegetables.
• Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening packets.

Steps:

• Put chicken on individual pieces of foil.
• In a small bowl, combine the remaining ingredients; spoon over each piece of chicken.
• Seal foil tightly and place on cookie sheet.
• Bake for 15 minutes at 500°F.
• Reduce heat to 350°F and continue baking for 20 to 30 minutes or until done. (It takes less time if you are using boneless, skinless breast pieces).

Steps:

• Pre-heat oven to 425 degrees F.
• Rinse chicken and pat dry with paper towel.
• Cut 4 10" squares of heavy-duty foil.
• Pour 1 tbsp oil on each sheet of foil- spread to cover foil.
• Place chicken on foil squares.
• Sprinkle with salt, pepper and garlic powder.
• Fold and seal foil.
• Place foil packs on cookie sheet.
• Bake for 40 minutes.
• Serve chicken from foil packets.
• Be careful when opening- steam is trapped inside.

Steps:

• Combine all ingredients except pita in a food processor, until fairly well mixed.
• Separate each pita into halves, then into semi-circles.
• Each whole pita should produce 4 pieces.
• Spread chicken mixture on each triangle.
• Place triangles on a lightly greased cookie sheet and bake at 375 for 5-7 minutes or until bubbling.
• Cut each semi-circle into 2 triangles.
• Serve with desired toppings.