Recipe: BBQ Chicken Foil Pack

I have another recipe up my sleeve! But this time, the credit goes to my adorable Grandma!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 – 18 oz. bottle of honey BBQ sauce (my fav is Sweet Baby Ray’s Honey BBQ Sauce)
• 1.5 cup raw, sliced mushrooms
• 2 orange peppers
  (I believe orange peppers have the most flavor amongst all the other colored peppers, but feel free to use a red, yellow, and/or green pepper if you desire)
• 2 cans sliced new potatoes (like the kind by Del Monte)
• Although not ingredients, heavy duty tin foil and non-stick tin foil are a necessity in this recipe!!

Directions:

1. Preheat oven to 450 degrees F.
2. Take two large pieces of heavy duty tin foil and overlap them by 2 inches in the middle of a rimmed baking pan. There should be A LOT of excess tin foil “spilling” over the width and length of each edge of the pan. Then, take a large piece of non-stick tin foil and spread it out to cover just the entire length and width of pan, layering it over the other pieces of tin foil you’ve already set down.  THE NON-STICK PIECE DOES NOT HAVE TO BE BIGGER THAN THE ACTUAL PAN.    (this is a very important step and actually very easy step do, but difficult to describe)
3. From the bottle, squeeze a generous amount of bbq sauce onto the non-stick tin foil that’s layered on the pan.
4. Put the chicken breasts in a row onto the pan and use your fingers to cover each breast with the bbq sauce you’ve poured.
5. Cut the peppers into slices about 1/2 inch to 1 inch thick and add them to the pan.
6. Add and spread out the mushrooms onto the pan.
7. Drain the canned potatoes and dump those onto the pan.
8. Now that you have a heaping amount of food on your pan,  squeeze more bbq sauce from the bottle on top of all the food. Use your fingers to coat EVERYTHING!
   (Don’t be shy with it – you will probably use about half the bottle of the sauce at this point)
9. Take the excess heavy duty tin foil that is coming out of the sides of the pan and fold it over the food. Use another piece of tin foil to cover the top, creating a well-sealed foil packet.
10. Bake in the oven for 35-50 minutes, depending on how thick your chicken breasts are.
    After 25 minutes, take the pan out of the oven, undo the seal packet and check it. This will give you an idea for how much longer it needs to be in the oven for. You’ll know it’s done when the chicken is cooked through and the veggies are soft.  You should also notice that the bbq sauce has turned into a liquid consistency by now.
11. Divvy up onto plates, giving each person a chicken breast with loads of veggies & potatoes!  Don’t forget to top with the liquid BBQ sauce.