Baked Chicken Packets Recipes

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CHICKEN DINNER PACKETS



Chicken Dinner Packets image

This is a quick, delicious meal all in one packet. The chicken stays nice and moist and is very flavorful. I especially like this meal since it saves so much time and dishes from this meal are done in no time!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound boneless skinless chicken breasts, cut into strips
2 small red potatoes, thinly sliced
3/4 cup shredded cheddar cheese
1/2 small sweet red pepper, julienned
1/2 small green pepper, julienned
2 tablespoons barbecue sauce
1 green onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 329 calories, Fat 15g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.

BAKED CHICKEN PACKETS



Baked chicken packets image

I got this from my Mother, one of my favorite chicken recipes. You can make it at night, refrigerate, and bake the next day. You can also deep-fry it instead of baking.

Provided by najwa

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breast halves, cut into bite-sized chunks
1/4-1/2 cup chopped green onion
1 tablespoon fresh cilantro, chopped (optional)
1 red bell pepper, diced
2 tablespoons soy sauce
1 tablespoon vinegar (I use 1/2 tbsp white, 1/2 tbsp malt)
1 tablespoon oil (optional)
1/4 teaspoon salt
1/4 teaspoon ginger
pepper, to taste

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.

CHICKEN POCKETS



Chicken Pockets image

A creamy chicken dip with a bread covering.

Provided by momloves3

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g

CHICKEN BAKED IN A PACKET



Chicken Baked in a Packet image

You could use any chicken parts you like for this recipe-dark meat, light meat, or a combination. The bones should stay in but the skin should be pulled off. This chicken needs to be marinated for at least 4 hours. Serve with Plain Basmati Rice, My Everyday Moong Dal, Spinach with Garlic and Cumin, a yogurt relish, and a salad to get the feel of a simple family meal in North India.

Yield serves 2¿4

Number Of Ingredients 12

1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons bright red paprika
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 cloves garlic, crushed in a garlic press
1 1/2 teaspoons finely grated peeled fresh ginger
3 tablespoons whole-milk yogurt
2 teaspoons lemon juice
1 teaspoon salt
Freshly ground black pepper
1 1/2 pounds chicken parts, skinned

Steps:

  • Combine the coriander, cumin, paprika, cayenne, turmeric, garlic, ginger, yogurt, lemon juice, salt, and pepper in a bowl. Mix to make a paste.
  • Spread a 24-inch piece of foil in front of you. Cut deep slits on the fleshy sides of the meat pieces, staying away from the edges. Lay the pieces side by side in a single row in the center of the foil. Rub the spice paste all over the chicken, going deep into the slits. Fold the top of the foil over the chicken, then the bottom, and, finally, the two sides. Refrigerate the packet at least 4 hours or overnight.
  • Preheat over to 400°F.
  • Place the chicken packet on a baking tray and bake for 30 minutes. Open the packet carefully and turn the chicken pieces over, basting with the juices. Close packet again and bake another 15 minutes.

BAKED PHYLLO CHICKEN PACKETS



Baked Phyllo Chicken Packets image

A fine -n- fancy meal for the family or friends or holidays, and it doesn't have to cost you an arm-n-a-leg either! Just a bit of patience and attention-to-detail--and you'll be reaping compliments from the other diners!

Provided by Debber

Categories     Chicken Breast

Time 45m

Yield 6 packets

Number Of Ingredients 11

3/4 cup chopped green onion
3/4 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon minced garlic, divided
1/2 teaspoon tarragon
2/3 cup butter, melted
1/2 teaspoon minced garlic
12 sheets phyllo dough (18x14)
6 chicken breast halves
salt & pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 375; set a cookie sheet out.
  • Combine filling ingredients; set aside.
  • Combine garlic butter ingredients; set aside.
  • Place ONE sheet of phyllo (short edge toward me) on work surface; brush with 2 tsp garlic butter; place one more phyllo sheet on top of this one, THEN place breast piece on lower third of phyllo sheets, sprinkle with S & P, then spread with 3 T. filling.
  • Fold phyllo end and sides in, then roll up; IMMEDIATELY cover with plastic; repeat with remaining chicken.
  • Place packets on cookie sheet, brush tops with remaining garlic butter & sprinkle with Parmesan.
  • Bake uncovered for 25-30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 548.4, Fat 39.8, SaturatedFat 17.2, Cholesterol 109.8, Sodium 611.2, Carbohydrate 29, Fiber 1.1, Sugar 2.5, Protein 19.3

MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS



Make-Ahead Freezer-to-Oven Chicken Packets image

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

Provided by Bruce Weinstein

Categories     Small Plates     Freezer Food     Freeze/Chill     Chicken     Dinner     Kid-Friendly     Steam     Quick & Easy     Quick and Healthy     Wheat/Gluten-Free     Dairy Free

Yield Makes 4 packets per batch

Number Of Ingredients 45

Antipasto Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1/4 cup drained marinated sun-dried tomatoes, roughly chopped
1/4 cup drained pickled onions, roughly chopped
1/4 cup pitted green olives, halved
1/4 cup roasted red pepper strips
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Tomato and Herb Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
16 grape tomatoes, halved
1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons
1 medium shallot, cut in half, then sliced into thin half- moons
3 tablespoons olive oil
2 tablespoons dry white wine, vermouth, or chicken broth
4 (3-inch) fresh rosemary sprigs
4 (3-inch) multi-branched fresh thyme sprigs
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Chicken Stir-Fry Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 medium red bell pepper, stemmed, cored, and cut into thin strips
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
4 medium scallions, thinly sliced
1/3 cup roasted unsalted peanuts or cashews
2 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Up to 2 teaspoons hot red pepper sauce, such as Sriracha
Curried Chicken and Potato Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater
1 medium globe tomato, chopped
1 small red onion, quartered and thinly sliced
1/4 cup regular or low-fat plain yogurt
1 teaspoon granulated white sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric

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.

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