Sunday, July 31, 2011

Chicken Tin Foil Dinner

I decided on Thursday that tin foil dinners and smores in the mountains sounded like a great idea this weekend and so did my friends. So Saturday night we headed up the canyon and did just that. I had never made a tin foil dinner before (shocker with all of the camping that I have done in my life). So I Googled tin foil dinners and got some ideas and this is what I came up with.

2 boneless skinless chicken breasts
2-3 potatoes
Baby Carrots
Frozen Corn
1 can Cream of Chicken Soup
1 envelope Dry Italian Dressing
Kosher Salt

Heat your oven to 400 degrees. Line a baking sheet with tin foil. Rinse and dry your chicken breasts and place on the baking sheet. Sprinkle with salt, pepper and a little bit of the Italian dressing, set aside. Take your potatoes and wash them. Place on a small piece of foil. Drizzle with oil and sprinkle with Kosher salt. Wrap up and place in the oven and place the chicken in the oven as well. Bake until chicken is cooked through and no longer pink, about 20 minutes. The potatoes will take about an hour to cook through.

When the chicken and potatoes are cool, cut into bite size pieces. Mix the soup and the remaining Italian Dressing. Take 2 large pieces of foil and spray with cooking spray. Place the chicken on the bottom, then the potatoes. Add as many carrots and corn as you would like. Take half of the soup mixture and put on top one chicken dinner and the remaining on the other dinner. Wrap the foil up and wrap again with another layer of foil.

I would place these in the fridge or a cooler until ready to heat. When you have your fire going, place the dinners on the outer edge of the fire and cook about 20 minutes, you are basically heating everything up and cooking the carrots and corn. Our carrots were still a little crunchy, but we like them that way. You could also cook these in the oven. I would cook them at 350 degrees for 20 minutes.

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