Time 45m Yield 4 Number Of Ingredients 9 Steps:
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers. Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon. 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, and garnish with green onions.
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Yield 6 Number Of Ingredients 9 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.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Put 1 chicken breast on a piece of foil (around 12x12). Add a cut potato around chicken. Add some vegetables, salt and pepper. Some cream chicken soup over the top of mixture. Wrap up and seal so nothing get out. Repeat for remaining chicken breast. Bake on cookie sheet at 350 for 1-1/2 hours.
Yield 2 servings Number Of Ingredients 7 Steps:
Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves. Add the olives and thyme sprigs. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.) Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point. Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
Time 55m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Rinse the chicken and pat dry with paper towel. Cut 4 10-inch squares of heavy duty foil. Pour 1 Tbs oil on each sheet of foil; spread to cover foil. Place chicken on foil squares. Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss. Spoon vegetable mixture evenly over the chicken. Fold and seal foil. Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets. Be careful when opening packets; steam is trapped inside.
Time 45m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 400°F. Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets. Place in single layer on rimmed baking sheet. Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.
Time 1h30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place 2 pieces of chicken in the center of each piece of foil; fold up edges to hold sauce. Sprinkle chicken with salt and pepper. Spoon sauce over chicken. Bring opposite long edges of foil together over the top and fold down several times. Fold the short ends toward the chicken and crimp tightly to prevent leaks. , Place packets on a baking sheet. Bake at 350° for 1 hour. Carefully open packets and turn down foil. Broil chicken for 5 minutes or until browned.
