Mediterranean Chicken Packets
This dish can be prepared at home and frozen until needed. If using a campfire, place directly on the coals, turn halfway through. The beauty of it is that there is no clean-up and it is delicious. Serve with some kind of couscous.
Ingredients
4 (6 ounce) chicken breast halves, boneless, skinless, I prefer boneless thighs
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 sun-dried tomatoes oil-packed, drained and chopped (can use fresh but squeeze out juice)
1/2 cup Kalamata olives, pitted and halved
2 Tablespoons minced garlic
1/2 cup dry white wine
2 Tablespoons chopped fresh basil
1/2 teaspoon fresh thyme or use 1/4 teaspoon dried thyme
4 ounces goat cheese or feta, crumbledDirections
Prepare a grill, or preheat the oven to 500F degrees. 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. 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 to let the steam out.
Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.
Serves: 4
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. 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 to let the steam out.
Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.
Serves: 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
