Tin Foil Chicken & Veggies

Ingredients

• barbecue sauce
• 1 lb boneless skinless chicken breast, cut in half-inch strips
• 1 green pepper, sliced in rings
• 1 red pepper, sliced in rings
• 4 small new potatoes, sliced thin
• frozen corn (optional)
• frozen peas (optional)
• onion, diced (optional)
• canned mushroom slices (optional)
• additional barbecue sauce (optional)

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.

3. 3

   Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.

4. 4

   In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don’t wrap the packets so tightly that the contents might poke holes in the foil.

5. 5

   Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.

6. 6

   Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules.