Bacon And Chicken Foil Packets Recipes

DOUBLE BARBECUE BACON CHICKEN FOIL PACKS

Double Barbecue Bacon Chicken Foil Packs image

We're doubling down on our favorite grilling condiment in this new meat-and-potatoes foil pack. Barbecue chicken breasts, topped with bacon and finished with green onions, are the perfect complement to herbed cheesy potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 1/4 lb Yukon gold potatoes, cut in 3/4-inch chunks
2 teaspoons oil
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (6 oz each)
1 1/2 teaspoons barbecue seasoning
4 slices cooked bacon, halved crosswise
1 cup shredded Cheddar cheese (4 oz)
1/4 cup barbecue sauce
2 green onions, sliced

Steps:

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.
Bring up 2 sides of foil 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 packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

Nutrition Facts : Calories 520, Carbohydrate 33 g, Cholesterol 140 mg, Fat 2 1/2, Fiber 3 g, Protein 51 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 7 g, TransFat 0 g

BACON AND CHICKEN FOIL PACKETS

Bacon and Chicken Foil Packets image

Outdoor cooking without the mess! Chicken breasts topped with peppered bacon are sealed together with potatoes, carrots, and onions in individual foil packets. Perfect for the grill, or even right on the campfire coals.

Provided by DEESOSA

Categories Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound peppered bacon
3 medium potatoes, chopped
3 medium carrots, peeled and chopped
1 medium onion, chopped
4 skinless, boneless chicken breast halves
½ cup butter
garlic salt to taste

Steps:

In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal.
Preheat an outdoor grill for medium-high heat.
Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 685 calories, Carbohydrate 34.7 g, Cholesterol 169.1 mg, Fat 41.7 g, Fiber 4.5 g, Protein 42.6 g, SaturatedFat 20.6 g, Sodium 1167.7 mg, Sugar 5.7 g

CHICKEN BACON RANCH FOIL PACKS RECIPE - (4.5/5)

Chicken Bacon Ranch Foil Packs Recipe - (4.5/5) image

Provided by Ksteve10

Number Of Ingredients 5

Ingredients

3 boneless skinless chicken breasts, each cut in 1/2 lengthwise
1 cup buffalo ranch dressing
1 bag (12 oz) frozen broccoli florets
2 c shredded cheddar cheese
6 slices of bacon

Steps:

1. Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon. 2.For each foil pack, bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet. 3.Bake 30 minutes. Remove from oven; let stand 5 minutes before serving. Serve with additional ranch dressing, if desired.

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