Wednesday, January 4, 2012

Interesting Dinner

So, last week, I found a recipe on Pinterest for a Foil-Wrapped Ranch and Bacon Chicken Dinner. I bought all the ingredients for it, but didn't get around to making it until tonight. It did not turn out as I had hoped, but Hubby said it was good. Let me just tell you - it did not SMELL good at all! At least, not while it was cooking. Once we took it out of the oven and unwrapped the dinner, it started to smell better and was more appetizing.

It tasted pretty good, but again, it wasn't what I was expecting.

Here's the recipe if you want to try it - it might be worth it for you and your family!!

4 pieces of boneless, skinless chicken breasts
1 package of chicken stuffing
1 1/4 cups water
4 cups broccoli florets (I just got a 12oz bag of them in the bagged salad section at my grocery store)
4 slices bacon, crumbled
1 bag (12 oz) Shredded Cheddar Cheese
Ranch Dressing
Tin Foil
Cooking Spray

1. Preheat oven to 400 degrees, Fahrenheit
2. Spray four large pieces of heavy duty aluminum foil with cooking spray
3. Mix stuffing and water together
4. Spoon 1/4 of the stuffing mix on to each of the sprayed aluminum foil sheets
5. Place one chicken breasts on top of the stuffing
6. Add 1 cup of broccoli to each of the foil sheets
7. Cover each stuffing/chicken/broccoli pile with shredded cheese and one slice of bacon, each.
8. Drizzle approximately 1 tablespoon of Ranch Dressing on each chicken pile.
9. Fold up the aluminum foil sheets over the chicken pile so it makes a completely sealed pouch. **Be sure to leave room inside the pouch for heat to flow through!!**
10. Place all four pouches on a baking sheet and cook in the oven for 20-30 minutes.
11. Take out of oven and allow to rest for 5 minutes, cutting slits in each of the aluminum foil pouches for ventilation.

If you end up using large chicken breasts like I did, you may need to check your chicken after the 30 minute cooking time. I ended up having mine in the oven for 50 minutes, total. The chicken pieces I used were VERY thick, so it took them a lot longer to cook. PLUS, I'm overly cautious with my chicken. As long as the internal temperature is 165 degrees, Fahrenheit, you'll be fine.

Like all my other shared recipes, you'll have to let me know if you tried this and what you thought of it!


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