Foodie Friday: Meat & Taters

Greetings Humble Readers...

I hope you are all enjoying your summer.  This week has been a hot one on the flatland, but not totally unbearable.  Poor wee Ginny has had some difficulties sleeping in the heat, but we're making it.

This week's recipe is a really simple supper that can be prepped in 15-20 minutes and has minimal clean up.  It's also totally adaptable.  You can change it up by switching out different spice blends and salad dressings.  You could even swap out the chicken for a butterflied or thin cut pork chop. 

Easy Meat & Tater Packets

(per person)
1 chicken breast, boneless & skinless
1 med russet potato, scrubbed but not peeled, thinly sliced (like thick potato chips)
1/2 med onion, thinly sliced
1 tbsp Butter/margarine/olive oil
Greek Spice blend
Your favourite vinaigrette salad dressing (I use either Italian or a pesto/parmesan blend)
Aluminum foil
Non-stick cooking spray

All assembled, just waiting to be covered.

To assemble the packets, spray one side of a square of aluminum foil with the cooking spray.  Then arrange the sliced potatoes on the foil, topped with the sliced onions, leaving one inch of the foil on all sides.  Dot with butter or margarine, or drizzle lightly with olive oil.  Top with chicken breast.  Sprinkle spice blend over chicken breast and potato and onion layers, to your taste.  Drizzle the chicken breast with salad dressing.  Cover with a second piece of foil that has been sprayed with the cooking spray. 

Two packets, ready for the oven.

Seal all four sides by folding at least twice.  If cooking in the oven, place packets on cookie sheets in case of leaks.  Bake in a 350F oven or on a med-high bbq over indirect heat for 45 minutes.  When they are done, carefully open the packets (don't get burned by the steam) and slide the whole contents onto a plate. 

Ready to eat.  Yummy!

The key to this recipe is the indirect heat (if you're using the BBQ) and the non-stick spray.  As I said, this recipe is easily adaptable.  I've used a tex mex spice blend and a lemon & herb blend, but the greek is my favourite. 

Let me know if you try it, or if you make adaptations... I'm always looking for variations.