Post by JJ Judkins on Mar 20, 2011 4:26:17 GMT -6
Orange Chicken Packets
1/2 pound sliced fresh mushrooms
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed
Heat the grill to medium-high heat. Cut six 12 x 16-inch rectangles of aluminum
foil. Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of
each rectangle. Top with the chicken breasts and season with the salt and
pepper. Top with the orange slices; drizzle with butter and orange juice
concentrate. Bring the edges of the foil together and seal the ends of the foil
well. Place the packets on the grill rack, cover and grill for 20 to 25 minutes,
or until no pink remains in the chicken and the juices run clear.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
1/2 pound sliced fresh mushrooms
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed
Heat the grill to medium-high heat. Cut six 12 x 16-inch rectangles of aluminum
foil. Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of
each rectangle. Top with the chicken breasts and season with the salt and
pepper. Top with the orange slices; drizzle with butter and orange juice
concentrate. Bring the edges of the foil together and seal the ends of the foil
well. Place the packets on the grill rack, cover and grill for 20 to 25 minutes,
or until no pink remains in the chicken and the juices run clear.
~@~@~@~@~@~@~@~
Rhonda G in Missouri