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CHICKEN, SWEET POTATO, AND GREEN BEAN PACKETS

Makes about 4 servings

INGREDIENTS

2 boneless chicken breasts, each cut in half lengthwise to make 4 pieces

1-2 sweet potatoes (depending on size), washed, peeled, and cut into thick slices

1 14.5-ounce can green beans, drained (or frozen)

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ teaspoon salt

DIRECTIONS

Preheat the oven to 350°F.

Wash your hands well with soap and hot water.

Cut washed and peeled sweet potatoes in half long ways. Place flat side down. Cut into slices.

Lay four large pieces of aluminum foil on your work surface. Lay them out flat.

On one piece of foil, divide the sweet potato pieces and the green beans between packets.

Put one piece of chicken on top of the vegetables.

Sprinkle the Italian seasoning, garlic powder, and salt over the top of the chicken and veggies.

Fold the foil up over the chicken and veggies. Fold the edges together to make a sealed packet.

Repeat steps 4 through 8 for the other three pieces of foil. You will have four foil packets.

Place the foil packets on a large baking sheet and place in the oven.

Bake for 30 to 45 minutes, until the chicken is completely cooked.

Check temperature of chicken with meat thermometer. Make sure it is completely cooked. It should be 165°F.

Refrigerate leftovers within 2 hours. ∆

BBQ CHICKEN AND CHEDDAR PACKETS

Makes 4 servings

INGREDIENTS

2 small red potatoes

1 green onion

1 green bell pepper

3 Tablespoons store-bought barbecue sauce

4 small boneless, skinless chicken breast halves (about 1 pound)

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cup grated reduced-fat cheddar cheese

DIRECTIONS

Preheat the oven to 375°F.

Wash your hands well with soap and hot water.

Wash the vegetables under cool running water to remove any dirt.

Cut the red potatoes into thin slices. Leave the skin on the potatoes.

Cut the root off the white end of the onion. Cut the tips off the green end.

Cut the onion into small pieces.

Cut off the sides of the green pepper. Leave the core and seeds attached to the stem.

Cut the sides of the green pepper into small pieces.

Place a sheet of aluminum foil, about 12 inches square, flat on the table or counter.

Spoon about 1 teaspoon of the barbecue sauce in the middle of the foil.

Place one chicken breast on top of the barbecue sauce. Using a spoon, spread a teaspoon of sauce on top of the chicken.

Add one-fourth of the vegetables on top of the chicken.

Season to taste.

Fold two sides of the foil up over the chicken and vegetables. Make narrow folds along all the edges. This will make a sealed packet.

Do the same thing with more foil and the rest of the ingredients. You will have enough to make three more packets.

Place the four packets on a large baking sheet.

Place the baking sheet in the oven. Bake for 35 minutes.

Check the temperature of the chicken using a meat thermometer. Make sure it is fully cooked. It should be 165°F.

Open the packets very carefully. Leave the packets on the baking sheet Sprinkle the cheese on top of the chicken in each packet.

Serve the chicken packets while they are hot.

Refrigerate any leftovers within 2 hours. ∆

Recipes from Mississippi State University Extension