I have to confess something: I am not a huge fan of chicken. I don’t hate it by any means, but if given the choice between chicken and most anything else, I’ll almost always choose the other food. But still, it’s a household staple over here. If the Husby had his way, he’d eat plain chicken and rice with a veggie for every meal. BORING. I like my food to have some flavor, thankyouverymuch.
So when some of the girls on What’s Cooking suggested doing a recipe swap starring my dear friend chicken, I was eager to jump on board.
The recipe I was given was for Orange Chicken Packets. I was a little bit nervous because, well, it’s March in Chicago, and the recipe wanted me to bust out the grill. So I thought about sticking it under the broiler… But this is what happened last time I tried to broil something:
I ultimately decided to bake the packets. They came out moist and flavorful – definitely not your boring old chicken. I’m looking forward to making them this summer on the grill. I can feel the warmth now…
Orange Chicken Packets – adapted from Recipe Goldmine
- 1/2 Lb. Sliced Mushrooms
- 2 Cans Pinto Beans, rinsed and drained
- 1 Tbsp. Garlic, minced
- 4 Chicken Breast Halves, boneless and skinless
- 4 Orange Slices
- 2 Tbsp. Unsalted Butter
- 6 Tbsp. Frozen Orange Juice Concentrate, thawed.
- Salt and Pepper, to taste
Preheat oven to 450. Cut 4 rectangles of aluminum foil.
Layer the mushrooms, pinto beans and garlic into each of the foil rectangles. Lay the chicken breasts on top and season with salt and pepper. Top each chicken breast with an orange slice and drizzle the butter and orange juice concentrate on top.
Bring together the edges of the foil and fold over each other. Seal the ends well.
Place the foil packets on a cookie sheet and bake for 20-25 minutes, until the chicken is no longer pink and the juices run clear.