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BBQ Chicken and Cheddar Foil Packet Dinner

June 7, 2011

recipe 289x194 bbq chicken y cheddar foil

Ingredients

  • 3 tablespoons barbeque sauce

  • 4 small boneless, skinless chicken breast halves (1 pound)

  • 2 small unpeeled red potatoes, thinly sliced

  • 1 red or green bell pepper, seeded and sliced

  • 1 green onion, finely chopped

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 1/2 cups shredded reduced-fat Cheddar cheese

  •  

 

Preheat oven to 375 degrees Fahrenheit.

Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.

Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

 

Nutritional Facts

Calories: 290
Total Fat: 4.5 g
Saturated Fat: 2.5 g
Cholesterol: 75 mg
Sodium: 630 mg
Calcium: 20% Daily Value
Protein: 38 g (10 grams from dairy)
Carbohydrates: 21 g
Dietary Fiber: 2 g
 

Courtesy of the National Dairy Council

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