Chicken-And-Stuffing Pouches

Juicy chicken breasts layered with savory stuffing, crisp bacon, and colorful vegetables, all sealed in foil pouches—perfect for campfire cooking or a simple oven-baked dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 (6-ounce) box stuffing mix for chicken

1½ cups water

6 (4-ounce) boneless, skinless chicken breast halves

1½ teaspoons chicken seasoning salt, divided

¾ teaspoon ground black pepper

6 slices bacon

1 cup bell pepper strips

1 red onion, cut into 6 wedges

3 cups pea pods

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Directions

Cut six 12-inch squares of aluminum foil. Set aside. In a medium bowl, combine stuffing mix and water. Set aside.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to ½ inch thick. Divide stuffing mixture into six portions; place in center of foil squares. Top each with a chicken breast. Sprinkle all with ¾ teaspoon seasoning salt and black pepper.
Cut bacon strips in half crosswise and cross two pieces over chicken. Divide bell pepper, onion and pea pods among pouches, placing on top of chicken. Sprinkle with remaining ¾ teaspoon seasoning salt.
Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose food, leaving space for steam to build.
To cook, place pouches in the hot coals of a campfire and cook for 25 to 30 minutes or until chicken is done (165°F), rotating packets occasionally. To serve, cut a large X across top of each packet; carefully fold back foil.