Chicken In Foil Triangles Aka Twice Baked Chicken Recipes

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FOIL-BAKED CHICKEN



Foil-Baked Chicken image

Individual foil packets contain chunks of chicken in a savory soy and hoisin sauce with cilantro and fresh ginger.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken thighs
½ cup cornstarch
¼ cup Kikkoman Less Sodium Soy Sauce
¼ cup Kikkoman Hoisin Sauce
¼ cup brown sugar, packed
¼ cup chopped cilantro
2 tablespoons minced ginger
2 cloves garlic, chopped
18 (12-inch square) pieces aluminum foil

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.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.7 g, Cholesterol 71 mg, Fat 12.3 g, Fiber 0.2 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 1012 mg, Sugar 9 g

CHICKEN COOKED IN FOIL



Chicken Cooked in Foil image

Make and share this Chicken Cooked in Foil recipe from Food.com.

Provided by Rhonda Scheurer

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder

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.

CHICKEN BACON TRIANGLES



Chicken Bacon Triangles image

We host an annual Christmas party, and I whip up a new menu item every year. These golden chicken and bacon appetizers were an absolute hit. —Annette Fecht, Sorrento, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 12

1/2 pound bacon strips, chopped
3/4 pound boneless skinless chicken breasts, cubed
1/2 cup condensed cream of mushroom soup, undiluted
4 ounces cream cheese, cubed
2 garlic cloves, minced
1-1/2 teaspoons dried minced onion
1/8 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
24 sheets phyllo dough, 14x9 inches
1/4 cup butter, melted
Ranch dip, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

FOIL-BAKED CHICKEN



Foil-Baked Chicken image

Provided by Food Network

Yield 18 packets

Number Of Ingredients 9

6 skinless, boneless chicken thighs
1/2 cup cornstarch
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup Kikkoman Hoisin Sauce
1/4 cup brown sugar, packed
1/4 cup chopped cilantro
2 tablespoons minced ginger
2 cloves garlic, chopped
18 (12-inch-square) pieces aluminum foil

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.

BAKED BBQ CHICKEN DRUMSTICKS



Baked BBQ Chicken Drumsticks image

These baked barbeque chicken drumsticks are ready in less than 50 minutes and taste sweet, tangy, and juicy. I used Baby Ray's® barbeque sauce for ease and convenience but feel free to use homemade barbeque sauce.

Provided by Yoly

Categories     Chicken Legs

Time 50m

Yield 3

Number Of Ingredients 9

1 ½ pounds chicken drumsticks
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
1 ½ cups barbeque sauce (such as Sweet Baby Ray's®), or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
  • Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 724.8 calories, Carbohydrate 46.2 g, Cholesterol 183.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 43.9 g, SaturatedFat 8.1 g, Sodium 2236.3 mg

BONNIE'S TWICE COOKED OVEN FRIED CHICKEN



Bonnie's Twice Cooked Oven Fried Chicken image

This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken

Provided by wicked cook 46

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 lbs chicken pieces
1 teaspoon salt
1/4 teaspoon curry powder (I always add more)
2 teaspoons black pepper
1/2 cup flour
1/4 cup whole wheat flour
1 tablespoon cornmeal
1 teaspoon dry mustard
oil (for frying)

Steps:

  • Soak chicken in cold salted water for an hour.
  • Remove and pat dry.
  • Combine all ingredients in a bowl or bag.
  • Toss in chicken and coat well.
  • Put about an inch of oil in heavy pan .
  • fry chicken for about 10 minutes on each side to brown.
  • Place on a foil lined baking sheet.
  • Bake at 350 F approximatly 25 minutes or until juices run clear.

Nutrition Facts : Calories 985.2, Fat 63, SaturatedFat 17.9, Cholesterol 310.5, Sodium 872.7, Carbohydrate 19.7, Fiber 1.8, Sugar 0.1, Protein 80

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL



Oven-Baked Chicken and Vegetables in Foil image

To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.

Provided by Bibi

Categories     Baked Chicken Breasts

Time 55m

Yield 6

Number Of Ingredients 14

heavy duty aluminum foil
3 (5 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon minced garlic
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 parsnip, peeled and sliced
2 medium carrots, cut into 1/4 inch thick slices
1 medium red bell pepper, cut into 1/2-inch pieces
4 ounces button mushrooms, sliced
6 sprigs fresh rosemary
6 slices red onion
6 sprigs fresh rosemary

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
  • Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
  • Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
  • Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
  • Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
  • Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove foil packets from the oven, open the packets, and serve immediately.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg

CHICKEN TRIANGLES



Chicken Triangles image

I found this recipe in a local recipe collection book. We made it several years in a row for a New Year's Eve snack. Serve like tacos with sour cream, guacamole, chopped tomates, etc.

Provided by Lawsome

Categories     Chicken Breast

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 chicken breasts, baked and diced
12 ounces cream cheese
3 tablespoons green onions, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 cups monterey jack cheese, grated
1 pinch salt
1 pinch pepper
6 medium pita bread (or 12 halves)

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.

Nutrition Facts : Calories 270, Fat 16.8, SaturatedFat 9.6, Cholesterol 59.2, Sodium 335.3, Carbohydrate 16.4, Fiber 0.7, Sugar 0.5, Protein 13.2

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