parmesan-ranch chicken pockets

Name: Parmesan-Ranch Chicken Pockets
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 4 - boneless, skinless chicken breast; 1/2 teaspoon(s) garlic herb blend; 1/2 cup(s) ranch dressing; 1/4 cup(s) water; 2 cup(s) quartered small red potatoes; 1 cup(s) baby carrots, cut in half lenthwise; 1/4 pound(s) fresh green beans, trimmed; 1/3 cup(s) parmesan cheese, finely shredded; 4 - sheets of foil, 18x12 inches

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71 Pinches 1 Photo

Brandy Bender

Darrington, WA

Updated on Jun 10, 2011

Found this recipe on bettycrocker.com

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prep time 10 Min

cook time 45 Min

method ---

yield 4 serving(s)

Ingredients

4 - boneless, skinless chicken breast
1/2 teaspoon garlic herb blend
1/2 cup ranch dressing
1/4 cup water
2 cups quartered small red potatoes
1 cup baby carrots, cut in half lenthwise
1/4 pound fresh green beans, trimmed
1/3 cup parmesan cheese, finely shredded
4 - sheets of foil, 18x12 inches

How To Make parmesan-ranch chicken pockets

Step 1

Cut 4 Sheets of foil (18x12 inches) spray with oil. Sprinkle Chicken with Garlic Herb, place 1 piece Chicken on Foil, drizzle with Ranch dressing.

Step 2

Mix remaining dressing and water. Stir Potatoes,Carrots,Green Beans together, seperate equally. Sprinkle with Cheese.
Step 3

Fold sides of foil but allow space for heat, circulation and expansion.
Step 4

Place in oven at 350 degrees for 45 minutes or place on grill and cook for 10 minutes. Rotate packets 1/2 turn, cook 5 to 15 minutes longer, until Veggies are tender and Chicken is done.
Step 5

To serve, cut a large "x" across top of packet, carefully fold back foil to allow steam to excape.
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