WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


   BBQ Chicken Fingers & Beans

1-1/2 lbs. boneless, skinless chicken breast cut in 1/2-inch slices
1/2 cup favorite barbecue sauce
1 Tbsp. minced garlic
2 Tbsp. olive oil
1 Tbsp. chili powder
4 cups zucchini or yellow squash, sliced 1/4-inch thick
1/2 cup thinly sliced red onion, 1/4-inch thick, rings separated
1 can (16 oz.) dark red kidney beans with liquid drained
Salt and pepper to taste
16 pieces of foil, each 12x16 inches, folded in half
8 pieces of parchment paper, each 12x16 inches, folded in half

Preheat oven to 400°F or heat grill to medium high. Season chicken with salt and pepper. Toss with 1/2 cup barbecue sauce. Combine garlic, olive oil, and chili powder. Toss with sliced zucchini, onions, and kidney beans. Open a double layer of foil; place a piece of parchment paper on top. Fold paper in half and open again. Scoop 1/8 of bean mixture on each package, then place chicken on top. Drizzle remaining juice from bean mixture on top of each piece of chicken. Fold the paper and foil in half (it should close like a book). Crimp edges starting at the edge of foil, twisting completely to seal. The packages must be tightly sealed so they will capture the steam created when cooking. Place packages on a baking sheet—do not overlap or let them touch. Bake until chicken is completely cooked, approximately 15 minutes. To grill, place in a single layer over medium heat, cover, and let cook until packets puff up and the chicken is completely cooked, approximately 15 minutes. Serves 8.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2008 Wisconsin Energy Cooperative News