TERIYAKI CHICKEN PACKETS
4 sheets (12x12-inches each) Heavy Duty Aluminum Foil
4 boneless, skinless chicken breast halves
Ground ginger
Garlic salt
1/2 cup light teriyaki sauce
Place one chicken breast on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle each chicken breast with ginger and garlic salt.
Bring up foil sides. Double fold one end to seal. Through open end, pour 2 tablespoons teriyaki sauce over each chicken breast. Fold in end to seal. Repeat to make four packets; freeze.
Preheat oven to 400 degres F.
To bake, open foil, leave frozen chicken breast on foil sheet and fold edges around chicken to form a boat for baking; place on cookie sheet.
Bake 30 to 35 minutes or until chicken is cooked through. Serve chicken with sauce in foil boat.
Servings: 4
Source: Reynolds Kitchens
4 sheets (12x12-inches each) Heavy Duty Aluminum Foil
4 boneless, skinless chicken breast halves
Ground ginger
Garlic salt
1/2 cup light teriyaki sauce
Place one chicken breast on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle each chicken breast with ginger and garlic salt.
Bring up foil sides. Double fold one end to seal. Through open end, pour 2 tablespoons teriyaki sauce over each chicken breast. Fold in end to seal. Repeat to make four packets; freeze.
Preheat oven to 400 degres F.
To bake, open foil, leave frozen chicken breast on foil sheet and fold edges around chicken to form a boat for baking; place on cookie sheet.
Bake 30 to 35 minutes or until chicken is cooked through. Serve chicken with sauce in foil boat.
Servings: 4
Source: Reynolds Kitchens
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