Friday, June 7, 2013

Chicken Hobo Packets

We keep hoping for some sunshine. Even the kids are getting antsy because school is out and the pool can't open unless it's at least 70 degrees outside.


So our grilling season has had a slow start as well. In honor of the anticipation of grilling and camping I decided to make "Hobo Packets" and throw them in the oven instead of on the grill.

As a child growing up these were a favorite to make at camp during the summer. Normally you start with ground beef, add some potatoes and carrots, salt and pepper, then seal and cook those babies directly over the campfire.

You could smell them cooking and it was like Heaven when you opened them up, plus you were starving!!

I came home and peeled and sliced potatoes and carrots, sliced zucchini and mushrooms. Tore the foil and sprayed it and got everything all ready.

Then I tore the butcher paper on the meat I had thawed and found.....

2 large chicken breasts.......

I had an "oh shister" moment.

Then it hit me, make "chicken" Hobo's!!!

Yay! Dinner was saved.
Whew, sometimes a mom has to be quick thinking!! These turned out so nicely, I think I may have to add them to our regular meal rotations.

Start our by layering everything on a heavy piece of foil that has been sprayed with non-stick spray and then drizzle on some of the gravy.
Season liberally with seasoned salt and pepper and seal.

At this point you can place them on a sheet pan and roast in a 350F oven for 30-35 minutes, grill without flipping for 20-25 minutes or place over the embers of a campfire, in all instances cooking until the chicken reaches 160 degrees and the juices run clear.

Let cool slightly before gingerly opening the foil (steam CAN burn) and serve in the foil or place upon a bed of your favorite side.

2 large BSCB (Boneless, Skinless, Chicken breasts), sliced thinly
2 medium potatoes, peeled and sliced
2 carrots, peeling and thinly sliced
1 zucchini, sliced in 1/2" rounds and halved
4 oz. mushrooms, sliced
1 tsp seasoned salt
1/2 tsp pepper
.75 oz dry Turkey gravy mix, prepared per directions

  1. Cut 14" pieces of heavy foil and spray with non-stick spray. 
  2. Divide the chicken breast amoung the 4 foil pieces. Season with salt. 
  3. Divide the vegetables and place on top of the chicken. Season with salt and pepper. 
  4. Ladle 2 tbsp of gravy over each and bring up two sides and tighlty seal and then crimp the ends
  5. Cook in the oven(350F), on a medium grill or on the coals of a campfire until the chicken reaches 160F  and the juices run clear. About 20-35 minutes. 
  6. Serve as is or place on top of rice or stuffing and ladle with more of the gravy. 
*Be careful opening the packets, steam can burn. It is best if the packets are not flipped over during cooking. 


This recipe is shared on My Link Parties