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COOKING WITH THE SNAP – Ranch Chicken Foil Packs

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Ranch Chicken Foil Packs

Ingredients (Per Foil Pack):
2 Small red potatoes potatoes, sliced thin
½ Cup green beans – I used fresh, but they cooked a little too much for me. I would recommend frozen.
½ Chicken breast, approximately 4-5 ounces or the size of a deck of cards. Not too thin, but not too thick.
½-1 teaspoon ranch dressing mix (dry) – I used ½ teaspoon
½-1 Tablespoon butter – I used ½ Tablespoon
Salt and Pepper to taste
1/4 cup of shredded cheddar cheese

Directions:
Using heavy duty foil, Spray with non-stick cooking spray.

Place (in this order) potatoes, green beans and chicken breast on the center of the aluminum foil. Season with ranch dressing mix, salt and pepper. Place butter on top of chicken breast. Fold sides in and wrap into foil package.

Bake at 350 degrees F for 35-45 minutes or until chicken reaches 165 degrees F.

Carefully unwrap foil to avoid steam burns and sprinkle with ¼ cup cheddar cheese. Place back in the oven open for approximately 5 minutes to allow cheese to melt. Enjoy.

From the Kitchen of Lori Ivey