Keep splatters at bay by baking chicken wrapped in foil in the oven. This versatile cooking method allows you to roast plain chicken, coat it with crumbs for a crispy crust, infuse it with flavor from seasonings, or smother it with your favorite sauce. Wrapping chicken in foil seals in natural juices, keeping boneless, skinless chicken breasts moist and tender. By including vegetables in the foil, you can create a complete meal in a disposable roasting wrapper. Who doesn't like fewer dishes to wash?
Tear a sheet of heavy duty aluminum foil large enough to surround a chicken breast 1 1/2 times -- or larger if you are adding vegetables. Spray foil with cooking spray to prevent sticking, or use non-stick aluminum foil. Use one sheet of foil for each piece of chicken. Place the prepared foil with the sprayed side facing up; the dull side faces up with non-stick foil.
Trim excess fat and remaining bits of skin from the chicken if necessary, rinsing it if desired. Place one chicken breast in the center of the foil.
Rub the surface of the chicken with oil or clarified butter. Sprinkle the meat with seasonings of choice, including salt, pepper, onion or garlic powder, or herbs such as sage, rosemary, thyme, oregano, savory or French tarragon.
Add prepared vegetables if desired. Julienne or thinly slice firm vegetables such as potatoes or carrots; tender vegetables such as zucchini or shallots can be cut thicker to help them hold their shape. Other vegetables that don't require slicing may also be included. Asparagus, snow peas or cuts of yardlong beans are good candidates for foil packets. Place selected vegetables on the foil with the chicken.
Create a foil packet by bringing the side edges of the foil to meet above the food. With the edges together, fold the two layers of foil down until the fold is close to the food. Press the fold flat against the food. Fold and crimp each end of the foil to seal the packet.
Place the foil-wrapped chicken packets on a baking sheet in a preheated, 350 degrees Fahrenheit oven. Bake the chicken packets for about 30 minutes. Open each packet to check for doneness. The chicken is done when it is no longer pink and the internal temperature of the thickest part of the breast is 165 F on an instant-read thermometer. Rewrap the chicken if it is not done and return it to the oven to finish cooking. After backing is complete, discard foil.
- University of Wisconsin Extension: USDA Revises Recommended Cooking Temperatures for All Whole Cuts of Meat to 145 F
- Great Chicken Dishes; Reader’s Digest Editorial Staff
- Reynolds Kitchens: Stop Food From Sticking