Chicken and Potato Foil Packs are made with Little Potatoes and chicken that are smothered in a garlic cream sauce, then topped with melted cheese and bacon. These packs can be made in the oven or on the grill.
Equipment
- Heavy duty aluminum foil
Ingredients
- 1.5 lbs Little Potatoes
- 1/2 cup heavy cream
- 2 cloves garlic
- 4 Tbsp salted butter
- 6 chicken thighs or breasts
- 1 1/2 cups cheddar cheese, shredded
- 1/4 cup bacon pieces
- 3 green onions sliced
Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Remove Little Potatoes from the packaging and cut in half. Place potatoes in a medium-sized bowl.
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Step 3
Add minced garlic on top of the potatoes and stir together.
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Step 4
Pour heavy cream into the bowl and stir again until all the potatoes are coated.
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Step 5
Cut four (18" x 12") sheets of heavy duty aluminum foil.
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Step 6
Evenly distribute all the potatoes onto each square of aluminum foil. Reserve the leftover heavy cream sauce
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Step 7
Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other three packs.
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Step 8
Slice chicken.
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Step 9
Place chicken into the leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken.
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Step 10
Evenly distribute the chicken into each of the four potato packs.
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Step 11
Roll the packets up so that the top and sides are sealed.
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Step 12
Place sheet into the oven and cook for about 40 to 50 minutes.
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Step 13
After cooking, remove packets from the oven.
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Step 14
Carefully open each packet (they will be hot!) and top with shredded cheese and bacon pieces. Keep the packets open and place the baking sheet back into the oven for a couple of minutes (or until the cheese has melted).
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Step 15
Remove packets, then serve each one with sliced green onions.
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To Cook on Grill:
Heat gas or charcoal grill to medium heat.
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Step 17
Place packets on grill and close the lid.
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Step 18
Cook for 45 to 50 minutes until chicken reaches 180° F and potatoes are tender
