CHICKEN FOIL WRAPS RECIPES

Name: Foil Wrapped Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 white-meat chicken quarters or 4 chicken breasts; 1/4 cup corn oil; 1 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon garlic powder; 1 small red onion, chopped; 1/2 cup green pepper, finely chopped; 2 teaspoons dried parsley; 2 fresh tomatoes, peeled and chopped

FOIL WRAPPED CHICKEN RECIPE - FOOD.COM

Foil Wrapped Chicken Recipe - Food.com image

Be creative--add any veggie you like that will complete cooking in 40 minutes. A meal all in one that you can prepare the night before. I have also taken these camping to throw on the grill for an easy, mess-free meal.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 white-meat chicken quarters or 4 chicken breasts
1/4 cup corn oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 small red onion, chopped
1/2 cup green pepper, finely chopped
2 teaspoons dried parsley
2 fresh tomatoes, peeled and chopped

Steps:

Rinse the chicken and pat dry with paper towel.
Cut 4 10-inch squares of heavy duty foil.
Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
Place chicken on foil squares.
Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
Spoon vegetable mixture evenly over the chicken.
Fold and seal foil.
Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
Be careful when opening packets; steam is trapped inside.

Nutrition Facts : Calories 145.7, FatContent 13.8, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 586.5, CarbohydrateContent 5.7, FiberContent 1.4, SugarContent 3, ProteinContent 1

FOIL WRAPPED CHICKEN - BAKED OR FRIED RECIPE - CHINESE ...

Foil Wrapped Chicken - Baked or Fried Recipe - Chinese ... image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 24 packets

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

Steps:

Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, “You’ve been a naughty little chicken!”.
Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
Cut paper or foil pieces into 6-inch squares.
Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
Drain on paper towels. Continue deep-frying the rest of the packets.
Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they’re hot inside.
OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

Nutrition Facts : Calories 55.6, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 21.9, SodiumContent 213.3, CarbohydrateContent 1.4, FiberContent 0.2, SugarContent 0.6, ProteinContent 9.1

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