Chicken Dinner In A Bundle
This is a filling dinner that’s very suitable for a cool fall evening. Similar to grilled all-in-one recipes, this is also a great way to serve a meal in the middle of the winter when you just want a little reminder of summer!
I use the bone-in chicken breasts for the extra flavor the chicken bone provides as it bakes in the bundle with the veggies.
4 chicken breasts, skinless with bone in
2 tablespoons vegetable or canola oil for frying
1 cup fresh mushrooms, sliced fine
2 cups potatoes, diced fine
2 tablespoons onion, diced fine
2 tablespoons vegetable oil or canola oil
salt and pepper to taste
1 tablespoon fresh parsley (finely chopped)
juice from 1 large lemon
Preheat oven to 375 degrees.
In a large skillet, lightly brown the chicken breasts in hot oil, then remove to a plate and set aside.
In that large skillet with all the brown drippings, add the mushrooms, potatoes, onions, vegetable oil, and salt and pepper. Turn the heat under the skillet to low and stir the ingredients together until warmed through and you get the brown drippings up from the pan and mixed with the veggies. Turn off the heat and stir in the parsley and lemon juice.
Tear off four sheets of heavy duty aluminum foil (large enough to hold the chicken breasts and mixture together).
Place one piece of foil on top of a baking sheet and put one chicken breast and a handful of the veggie mixture on each sheet of aluminum foil. Fold over the edges several times to make a parcel, being sure to press and fold seams tightly so the juices don’t leak out. Do this for each of the four separate parcels.