Chicken In Pouch Recipes

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BBQ CHICKEN POUCHES



BBQ Chicken Pouches image

This recipes is great for cookouts or get-togethers. The chicken, corn, and green peppers blend so well with the BBQ sauce. A must-try for summer! You can alternatively grill the pouches for 12 to 15 minutes with grill cover down.

Provided by Angie L

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 5

cooking spray
4 boneless, skinless chicken breasts
1 cup barbeque sauce
1 (10 ounce) package frozen corn
½ cup chopped green bell pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
  • Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 38.3 g, Cholesterol 67.2 mg, Fat 3.6 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 760.5 mg, Sugar 19.1 g

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

POACHED CHICKENS



Poached Chickens image

Provided by Rachael Ray : Food Network

Time 1h45m

Yield about 8 cups

Number Of Ingredients 11

Two 4-pound whole chickens
1 teaspoon whole black peppercorns
4 cloves garlic, crushed
2 large fresh bay leaves
2 carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
2 onions, peeled and quartered
1 lemon, sliced
Herb bundle of fresh parsley, rosemary and thyme
Herb bundle of fresh parsley, rosemary and thyme
Salt

Steps:

  • Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

BASIC POACHED CHICKEN



Basic Poached Chicken image

Provided by Florence Fabricant

Categories     main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

A 4-pound chicken, left whole or split
Juice of 1/2 lemon
Water
2 medium onions
2 leeks, well rinsed
2 carrots, peeled
2 stalks celery
2 cloves garlic, peeled
2 sprigs parsley
2 sprigs fresh dill
10 whole black peppercorns
Salt

Steps:

  • Remove the gizzards, heart, neck and liver from the chicken. Pull off any excess fat from the edges of cavity. Rinse the chicken in cold water, pat dry on paper towels and rub with the lemon juice. Place in a large, deep pot and cover with cold water to a depth of two inches. If necessary to fit the chicken comfortably in the pot, it can be split in half. Rinse the gizzards, heart and neck and add them as well. Reserve the liver for another use. It should not be added to poached chicken, because it will make the stock bitter. It can be frozen. The excess fat can be sauteed slowly in a small skillet to use for frying or it can also be frozen for future use.
  • Bring the water with the chicken to a boil.
  • While the water is coming to a boil, cut the root and top ends off the onions but do not peel them. The skin will enhance the color of the soup. Trim the roots and most of the green off the leeks and trim the root ends off the carrots. Cut or break the celery if necessary to fit it into the pot. Add the garlic. Tie the parsley and dill together in a piece of cheesecloth.
  • When the chicken has come to a boil, reduce the heat to a steady simmer and skim the surface of the water, removing the scum as it accumulates. Do this for at least five minutes, until relatively little scum reappears.
  • Add the vegetables, herbs and peppercorns. Continue simmering the chicken and vegetables slowly, skimming the surface from time to time, for one hour, until the juices of the chicken run clear when the thigh is pricked with a sharp fork. If necessary, additional water can be added to the pot during the cooking.
  • Remove the chicken from the pot, allowing it to drain well. Set it aside, covered, in a shallow bowl.
  • Pour the contents of the pot through a colander set into another large pot or a deep bowl that holds at least six quarts. Clean the original cooking pot. Pour the soup through a large, very fine strainer into the cooking pot. If you do not have a large very fine strainer, use a large strainer with a coarser mesh and line it with a clean linen napkin.
  • Bring the soup to a gentle simmer and allow it to cook for 20 to 30 minutes, until it has reduced and concentrated somewhat. Do not allow it to come to a boil or it will turn cloudy. When the soup tastes rich enough, season it with salt.
  • While the soup is simmering, retrieve vegetables you wish to serve with it and cut them into one-inch pieces. Remove the skin from the chicken and cut it into serving pieces.
  • Serve the chicken and vegetables in bowls, with the hot soup spooned over them. If desired, noodles or rice can be cooked separately and added to the soup as well.

CHICKEN VEGGIE PACKETS



Chicken Veggie Packets image

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/2 pound sliced fresh mushrooms
1-1/2 cups fresh baby carrots
1 cup pearl onions
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
3 teaspoons minced fresh thyme
1/2 teaspoon salt, optional
Lemon wedges, optional

Steps:

  • Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

POACHED CHICKEN



Poached Chicken image

Make and share this Poached Chicken recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) boneless skinless chicken breast halves
1 1/2 cups water
1 cup diced onion
1/2 cup chablis or 1/2 cup other dry white wine
1/2 cup sliced carrot
1/2 cup sliced celery
10 black peppercorns
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves

Steps:

  • Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
  • Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
  • Remove from heat, let stand, uncovered, 20 minutes.
  • Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.

POACHED CHICKEN BREASTS



Poached Chicken Breasts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 2

Number Of Ingredients 8

2 bone-in, skin-on chicken breast halves
1 medium carrot, halved crosswise
1 medium rib celery, halved crosswise
3 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 fresh bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt

Steps:

  • Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
  • Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
  • Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
  • Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
  • Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
  • Separate meat from the bones and cut as desired.

FOIL POUCH CHICKEN



Foil Pouch Chicken image

We enjoy this recipe during the summer when it is too hot to cook inside. You can make this with just about any vegetable you want.

Provided by laneygurl

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt, to taste
pepper, to taste
2 green bell peppers, sliced
1 small onion
1 zucchini, sliced
1 teaspoon garlic powder
1 cup cream of mushroom soup

Steps:

  • Cut 4 twelve inch squares of heavy nonstick foil.
  • Place the chicken on the foil.
  • Sprinkle with the salt, pepper and garlic powder.
  • Divide the mushroom soup and spread over the chicken.
  • Place vegetables evenly of the chicken.
  • Fold and seal the foil pouches.
  • Cook using indirect heat on the grill for about 35 - 40 minutes.
  • Carefully open the pouches. Steam can burn!

Nutrition Facts : Calories 212.6, Fat 5.4, SaturatedFat 1.3, Cholesterol 68.4, Sodium 488.8, Carbohydrate 10.9, Fiber 1.9, Sugar 4.1, Protein 29.6

GARLIC PARMESAN PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Garlic Parmesan Parchment-baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, zucchini, garlic, butter, Parmesan, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 8

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons Parmesan
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Slice the zucchini into rounds and lay them on one half of the parchment paper.
  • Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
  • Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 52 grams, Sugar 2 grams

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