2 small red potatoes
1 green onion
1 green bell pepper
3 Tablespoons store-bought barbecue sauce
4 small boneless, skinless chicken breast halves (about 1 pound)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cup grated reduced-fat cheddar cheese
- Preheat the oven to 375°F.
- Wash your hands well with soap and hot water.
- Wash the vegetables under cool running water to remove any dirt.
- Cut the red potatoes into thin slices. Leave the skin on the potatoes.
- Cut the root off the white end of the onion. Cut the tips off the green end.
- Cut the onion into small pieces.
- Cut off the sides of the green pepper. Leave the core and seeds attached to the stem.
- Cut the sides of the green pepper into small pieces.
- Place a sheet of aluminum foil, about 12 inches square, flat on the table or counter.
- Spoon about 1 teaspoon of the barbecue sauce in the middle of the foil.
- Place one chicken breast on top of the barbecue sauce. Using a spoon, spread a teaspoon of sauce on top of the chicken.
- Add one-fourth of the vegetables on top of the chicken.
- Season to taste.
- Fold two sides of the foil up over the chicken and vegetables. Make narrow folds along all the edges. This will make a sealed packet.
- Do the same thing with more foil and the rest of the ingredients. You will have enough to make three more packets.
- Place the four packets on a large baking sheet.
- Place the baking sheet in the oven. Bake for 35 minutes.
- Check the temperature of the chicken using a meat thermometer. Make sure it is fully cooked. It should be 165°F.
- Open the packets very carefully. Leave the packets on the baking sheet
- Sprinkle the cheese on top of the chicken in each packet.
- Serve the chicken packets while they are hot.
- Refrigerate any leftovers within 2 hours.