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Easy Bacon Ranch Chicken Foil Packet

Author: Catherine's Plates

Ingredients

  • 4 pcs foil
  • 4 chicken breasts cutlets
  • salt & pepper to taste
  • 1 lb potatoes, cut into bite size pieces
  • 6 TBS butter melted
  • 1 (1 oz) pkt ranch seasoning dry (2 TBS)
  • 2 cups cut veggies I used asparagus
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup real bacon pieces or cooked bacon crumbled
  • fresh parsley, for garnish

Instructions

  • Preheat oven to 425 degrees.
  • In a medium bowl stir together cut potatoes, cut vegetables, melted butter, and ranch packet. Set aside.
  • Place one sheet of foil on work space. Place one chicken breast cutlet on foil. Season both sides of cutlet with salt and pepper.
  • Fold up all sides of foil just a little to keep everything in.
  • Place 1/4 of the potato/butter mixture on top of chicken.
  • Bring both long sides of foil together and fold down once. Flatten each short end and fold twice for a sealed packet. Continue with other packets. Place all packets on a sheet pan.
  • Place sheet pan into preheated oven and cook for 40-45 minutes.
  • Remove sheet pan from oven. Using a knife, cut a long slit from end to end to make an opening wide enough to add other ingredients.
  • Sprinkle shredded cheese and bacon on top of vegetables. Place parsley on top, if desired.
  • Leave packets open and place back into oven for 5 minutes to melt cheese. Enjoy.