My mom has been making this Tinfoil Chicken recipe for quite some time and it comes from a cookbook of hers which, I'm sure, was given to her when she first got married (it's got to be from the 70's). We love making it, but I've made several tweaks to the recipe over time, because the original recipe makes about 1/4 of the amount of sauce you'd want on your chicken and veggies. Over time, I've also added ingredients. I'm one of those cooks who follows recipes at first, but then adds things depending on my mood and rarely make something exactly the same way more than once.
This is one of my go-to recipes when I'm entertaining, because I can pre-make everything, assemble the tinfoil pouches, and put it in the fridge. Then all I have to do is put the pouches in the oven and cook it! There's nothing worse than having people over for a party and then not being able to spend time with your guests, because you're in the kitchen! You can make the veggies in one tinfoil pouch and the chicken in another, if you wish. But I make little pouches for each guest with a mix of chicken and veggies.
First gather your ingredients and preheat your oven to 400 degrees F:
Place the tinfoil pouches in the oven. If my chicken is frozen, I cook the pouches for an hour. If it's defrosted and thinner, I cook it for 40 minutes.
The last step is to eat it before your husband tries to steal bites off your plate!
Tinfoil Chicken (serves 4 adults)
- 4 Chicken Breasts (one for each guest)
- Non-stick cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons minced garlic
- 2 teaspoons oregano leaves
- 8 tablespoons ketchup (or you can make your own - I've used THIS recipe before)
- 4 tablespoons butter or margarine melted
- Parmesan Cheese (to taste) - I usually do about 2-4 tablespoons
- Veggies (you can use whatever you like, but here's what I use):
- 2 zucchinis - chopped
- 3 small Round Red potatoes or Yukon Gold (whichever you like best) - chopped to the same size as the zucchini and squash
- 2 yellow summer squash - chopped
2. Combine all the ingredients (except chicken and veggies) in a bowl. Mix thoroughly.
3. Prepare 4 pieces of tinfoil (one for each guest) and spray with non-stick cooking spray.
4. Place chicken and veggies on bottom of tinfoil.
5. Divide the sauce over the chicken and veggies.
6. Seal up your four tinfoil pouches and place in oven on a cookie sheet.
7. Cook for 40 minutes - 1 hour (depending on your oven and thickness of chicken breasts).