Make Ahead Hawaiian Chicken Packets For Camping Low Fat Recipes
MAKE-AHEAD HAWAIIAN CHICKEN PACKETS FOR CAMPING (LOW FAT)
Prepare these up to 48 hours in advance and take along to cook on the grill, the amounts stated are enough for 8 packets you may reduce the recipe if desired, of coarse these may also be made to grill at home also, this is great served over rice :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare 8 pieces of heavy-duty foil.
- Place 1 chicken breast over the foil then season with black pepper on both sides.
- Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
- Continue with the remaining 7 breasts.
- Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
- Close the foil very tightly and seal into "packets".
- Refrigerate for up to 48 hours.
- When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
- Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).
Nutrition Facts : Calories 289.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 2840.8, Carbohydrate 36.7, Fiber 4, Sugar 26.5, Protein 33.3
BAKED-UP FRIED CHICKEN, LOW FAT
Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.
Provided by Annacia
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- . Preheat oven to 450F (230C).
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Spray rack with cooking spray.
- In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
- Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
- Close top and gently shake to evenly mix.
- Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
- Close top and shake gently to evenly coat.
- Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
- Discard any remaining milk and flour mixtures.
- Using a brush, lightly dab oil as evenly as possible over coating on chicken.
- Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
- TIP:.
- If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
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