More Great Recipes: Barbecue | Dairy | Main Dish | Potato

Chicken Pockets


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Member since 2006

Serves | Prep Time | Cook Time 60 to 90

Ingredients

3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese


Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.


Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets.


Cook over hot coals 1 - 1 1/2 hours.Turning every 20 minutes


Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to grill, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired


Pairs Well With


Notes

COOKS NOTE:

I cook these in the oven in the winter also.

If cooking inside cook @ 350 for 40-45 minutes.

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