No Toil Chicken in Foil

Thursday, September 29, 2011

No Toil Chicken in Foil adapted from Mr. Food
1 (0.7-ounce) envelope dry Italian dressing mix
4 boneless, skinless chicken breast halves (1 to 1½ pounds total)
2 bell peppers (1 red and 1 green), cut into 1-inch chunks
1 zucchini, cut into ½-inch slices
1 medium-sized onion, cut in half then into ½-inch slices
1/2 cup Italian dressing
1 cup (4 ounces) shredded mozzarella cheese

Directions: 1.Preheat the oven to 450°F. Place the dry dressing mix in a shallow dish. Coat both sides of the chicken breasts evenly with the mix. Lay each piece of chicken on a piece of aluminum foil about 12" x 18".

2.In a large bowl, combine the bell peppers, zucchini, onion, and Italian dressing; toss until well mixed and completely coated. Place evenly over the chicken breasts. Drizzle any remaining dressing over the vegetables. Place 1/4 cup mozzarella cheese on top of each breast and seal the foil packages tightly.

3.Place on a rimmed baking sheet and bake for 30 to 35 minutes, or until no pink remains in the chicken and the juices run clear.

4.Serve the individual portions in the foil, carefully opening the packages to allow the steam to escape.

-I used a red pepper instead of green. 

Here's what you'll need:
Preheat the oven to 450 degrees.

Cut up the onion and pepper.
Place the Italian seasoning on a plate or shallow bowl and press the chicken down on both sides to coat.

Put the Italian dressing in a bowl and add the onion and pepper.

Place the chicken on a sheet of tin foil and then cover with the onion, pepper, dressing mixture.

Cover with some shredded mozzarella cheese.

Tent the chicken and put in the oven for 30-35 minutes.

Here's what you'll end up with:
Our Thoughts:
I've had this recipe in to "to try" list for a while now.  I finally got around to making it and it was so good.

I've made chicken breast marinated in Italian dressing before but this was the first time I used an Italian seasoning packet along with the dressing and it added a ton of flavor.  

Scott and I both loved the sweet bell pepper with the Italian dressing.  They were so sweet and tangy and I think they worked out better than a green pepper that the recipe called for.

This is an easy to make dish that we will definitely have again.

Hope you enjoy!


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