Aluminum foil meals

This is one of my favorites.  I've used it on camping trips and canoe trip.  You can make it at home, freeze it if you want and keep it in the cooler. 

MEDITERRANEAN CHICKEN PACKETS

EXC!

 

4 (6 ounce) boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup thinly sliced yellow onions
1 cup drained and chopped oil-packed sun-dried tomatoes
1/2 cup Kalamata olives, pitted and halved
2 tablespoons minced garlic
1/2 cup dry white wine
2 tablespooons chopped fresh basil
1/2 teaspoon fresh thyme
4 ounces goat cheese or feta, crumbled

Prepare a grill, or preheat the oven to 500 degrees F.

Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches. Fold in half crosswise to crease, then unfold. Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.

Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place one chicken fillet in the center of each spinach portion.

In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine. Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken. Top each portion with 1 ounce of cheese.

One at a time, fold the top of the foil over the chicken, and starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one. Place on the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 12 minutes.

Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife. Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.

Thanks. Have printed it out. Sounds delicious!!

Another thing that I like is to butter a piece of foil, lay a fish or fish filet on it.  Top with diced tomatoes, chopped celery, matchstick carrots, diced onion a slice of lemon, salt and pepper.  Wrap it all up and put it on the grill or on the coals.  Just a few minutes is all it takes to cook.  I love foil cookery, minimal cleanup!

Here's a good web site http://www.foodnetwork.com/recipes/articles/50-things-to-grill-in-foil.html

I have been busy printing out recipes. Thanks fir the web site. Can these packs be made ahead and frozen with the vegetables and all ingredients sealed in foil? Would like to have some of these made and frozen before leaving on trip but not sure how the potatoes, vegetables, rice etc will taste after being frozen.

We do breakfast burritos: Cook hash brown potatoes seasoned with salt/pepper/paprika/whatever, scramble eggs, shred cheddar cheese, chop cooked sausage or Morning Star Farms vegetarian sausage. Mix it all together, mix in a few tablespoons chunky salsa (don't make the mixture too moist or the tortillas will be soggy when cooked) and enclose it in a flour tortilla. Wrap the burrito in aluminum foil, freeze. When ready to eat, just throw foil-wrapped burrito in the oven at 375 for about a half hour or on a grill or open fire. No need to thaw first. Serve plain, with salsa or smother with green chili. We make quantities of 25 at a time - they last for weeks.