Bacon and Chicken Foil Packets

Recipe View 10 mins Render the Bacon (10 minutes): In a large skillet over medium heat, cook the bacon lardons until crispy and golden brown. Drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet. Roughly chop the crispy bacon and set aside.

Recipe View 5 mins Sauté the Vegetables (5 minutes): Add the diced potatoes, carrots, and onions to the skillet with the reserved bacon fat. Sauté until slightly softened, about 5 minutes. Season lightly with garlic salt and pepper.

Recipe View 5 mins Assemble the Foil Packets (10 minutes): Cut four large squares (approximately 18x18 inches) of heavy-duty aluminum foil. Divide the sautéed vegetable mixture evenly among the foil squares, placing it in the center of each.

Recipe View 5 mins Layer the Chicken and Bacon (5 minutes): Arrange a chicken breast on top of the vegetables in each foil packet. Sprinkle generously with the chopped bacon. Top each chicken breast with 2 pats of butter, and season with garlic salt and pepper.

Recipe View 2 mins Seal the Packets (5 minutes): Fold the foil over the ingredients, creating a tightly sealed packet. Ensure the edges are crimped securely to prevent steam from escaping.

Recipe View 25 mins Grill or Bake (20-25 minutes): Preheat an outdoor grill to medium-high heat (or preheat oven to 400°F/200°C). Place the foil packets on the grill (or baking sheet in the oven). Cook for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a fork.

Recipe View 5 mins Rest and Serve (5 minutes): Carefully remove the foil packets from the grill (or oven) and let rest for 5 minutes before opening. This allows the steam to redistribute the juices, resulting in more tender chicken. Serve immediately, being cautious of the hot steam when opening the packets.