Today the chef was at a golf tournament, so I had to make my own supper. Oh, the suffering! Fortunately there was some romaine left from yesterday’s salad, so I mixed that with tomatoes from our garden, a bit of crumbled blue cheese and the house dressing, for a delicious dinner.
Here’s a recipe that we’ve tried a few times, with excellent results. You can use fish or cooked ham instead of chicken, and whatever vegetables and liquid you prefer. Each person could make a pouch with their own favourites, so everyone’s happy!
Chicken And Vegetable Pouches
- For each serving, make a pouch, using heavy duty foil, or a double thickness of regular foil.
- Into the pouch, add:
1/3 cup instant rice,
4 oz chicken breast,
1/2 cup sliced vegetables (e.g. carrots, zucchini and mushrooms), and
1/3 cup chicken broth.
- Sprinkle with a pinch each of basil and oregano, or a dash of Italian dressing.
- Double fold the pouch, to seal the contents.
- Place all the pouches on a baking sheet, and bake at 450°F for 15 minutes.
Open the pouches carefully, because the ingredients will be steaming hot!