Chicken And Vegetable Pouches

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

  1. For each serving, make a pouch, using heavy duty foil, or a double thickness of regular foil.
  2. 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.
  3. Sprinkle with a pinch each of basil and oregano, or a dash of Italian dressing.
  4. Double fold the pouch, to seal the contents.
  5. 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!

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