Monday, May 12, 2008

Chicken And Mushrooms In Foil

Prep: 10 minutes
Cook: 30-35 minutes + resting
Yield: 6 servings

1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/4 cups water, divided
1 pkg. (6 oz.) Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
4 slices Thin Sliced Smoked Ham, chopped
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas

Mix soup and 1/4 cup of the water; set aside. Combine stuffing mix and remaining 1 cup water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in a baking pan.

Bake 30 to 35 min. at 400 or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Tips and Tricks
I used my own homemade stuffing (from the freezer) and added chicken broth instead of water. I also used a frozen peas and carrots mixture. Spray the foil with cooking spray to prevent the stuffing from sticking. Open the foil packs carefully. I also used chicken tenderloins and made four foil packs instead of six.
Make It Healthier
Use reduced-fat condensed soup.
How Kids Can Help
Measure ingredients. Fold up foil packets.

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