• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1/2 pound sliced fresh mushrooms
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1-1/2 teaspoons minced garlic
  • 6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 orange slices
  • 2 tablespoons butter, melted
  • 6 tablespoons frozen orange juice concentrate, thawed


  • Preheat the grill to medium-high heat. Cut six 12" x 16" rectangles of aluminum foil.
  • Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of each rectangle. Top with the chicken breasts and season with the salt and pepper. Top with the orange slices; drizzle with butter and orange juice concentrate. Bring the edges of the foil together and seal the ends of the foil well.
  • Place the packets on the grill rack, cover, and grill for 20 to 25 minutes, or until no pink remains in the chicken and the juices run clear.

Categories: Broil/Grill  Dinner  Poultry 
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