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Dijon Garlic Chicken Packets

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“I've just learned about packet cooking and thought I'd create one of my own recipes...We tried it out today at lunch and were happy with the results...Since it's pretty much an entire meal, all we had with it was some slices of sunflower seed bread...”

Ingredients Nutrition


  1. IMPORTANT: Take care to slice the vegetables THINLY so that they will be cooked at the same time as the chicken when the timer goes off.
  2. Tear off 6 pieces of foil about 12 x 16 each.
  3. With the shiny side facing up, portion out the matchstick sized carrots in the CENTER of each piece of foil.
  4. Then carefully fan out 4-6 of the thin potato slices atop each of the carrot 'piles'.
  5. Then place one or two of the thin onion slices atop each of the carrot/potato 'piles'.
  6. Then flatten out (with your meat mallet) each chicken breast JUST large enough so you can place each one atop each of the carrot/potato/onion 'piles' covering them completely; Everything should be nicely hidden under that chicken!
  7. Now for the sauce---Mix together the mustard, pepper, tarragon, lime juice, chicken broth and minced garlic.
  8. With a small spoon, carefully add some of the sauce equally atop all chicken breasts.
  9. Now you need to LOOSELY seal the foil packets but do NOT fold them flat.
  10. By folding them securely, but loosely, you should have a pocket of empty space around the food inside; This is important because steam will be created and THAT is what cooks the food.
  11. Place the sealed packets in a 13 x 9 pan or on a 15 x 10 jelly roll pan.
  12. Bake them in a 400° oven for 30 minutes.
  13. To serve, simply place each packet on a dinner plate and all your guests need to do is cut a slit in the foil to access their meal!

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