Chicken in a pouch dinner

Since my husband will be in Boston for the summer (and I will not), I have told him he can have whatever he wants for dinner this week.

He chose chicken in a pouch dinner.

I have only made food in foil pouches when throwing them into coals in the woods, but my mother-in-law used to make foil pouch dinner when she was short on time.

I felt like I was cheating, putting food in foil whilst surrounded by such beautiful cookware.

But it was so tasty.


We used Dan's (and Lynn's) base recipe with a kick. Obviously, this is easily modified, and if you want to make this Cherith-style (like we do in the woods), use a serving of lean ground beef per pouch in place of chicken, and season with worchestire instead of Italian dressing.

Preheat oven to 375.

Tear off a large piece of foil for each pouch. Fold in half, then crimp up two sides, so you have an envelope.

In the center of each pouch place one chicken breast, half a peeled, sliced potato, a quarter of a medium onion, a sliced carrot, a sprinkle of celery salt and some pepper, and a tablespoon of Italian dressing.

Fold up the pouch and bake for about 45 minutes (for medium to large-sized chicken breasts) and enjoy!