Occasionally the chef goes out, and I have to make my own supper. Oh, the suffering! Usually I end up having a tossed salad with a can of tuna, or whatever is left over from the night before. Sometime though, I want a bit more, but don’t want to make a big mess. Cooking in foil pouches is a great solution!
Here’s a recipe that I’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. For more than one person this works well too — each person can make a pouch with their own favourites, so everyone’s happy!
Even children enjoy this, when they get to create their own meal. Adults will have to open the pouches though, to prevent steam burns.
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!
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You can find more information on the gluten free section of my Excel tips website.