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BARBECUE CHICKEN AND CHEDDAR PACKETS

Makes 4 Servings

Ingredients

• 3 tablespoons barbecue sauce
• 4 small boneless skinless chicken breast halves (about 1 pound)
• 2 small unpeeled red potatoes, thinly sliced
• 1 red or green bell pepper, seeded and sliced
• 1 green onion, finely chopped
• Salt and freshly ground black pepper to taste
• 1½ cups grated Cabot 50% Reduced Fat Cheddar
 

Directions

1. Preheat oven to 375ºF.

2. Place piece of aluminum foil, about 12 by 12 inches, on work surface. Spoon 1 teaspoon barbecue sauce in center. Place one chicken breast half on top and spread with another teaspoon of sauce. Top with one fourth of potatoes, bell peppers and green onion. Season with salt and pepper.

3. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to make three more packets.

4. Place packets on baking sheet and bake for 35 minutes.

5. Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle one fourth of cheese over top and return to oven, unsealed, for 2 minutes, or until cheese is melted. Transfer to plates with spatula.
 

Nutrition Analysis

Calories 238 , Total Fat 10g , Saturated Fat 5g , Sodium 575mg , Carbohydrates 8g , Dietary Fiber 3g , Protein 30g , Calcium 320mg 
 

Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com