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Creole-Style Chicken Etouffe




Source of Recipe


The Reynolds Kitchen


List of Ingredients




1 Reynolds® Hot Bags® Foil Bag, large size
1 can (10 1/2 oz.) mushroom gravy
2 tbps flour
1 1/2 tsp Creole or Cajun seasoning
1/4 tsp salt
6 skinless, boneless chicken breast halves (1 1/2 to 2 pounds)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
Hot cooked rice



Recipe



PREHEAT grill to medium-high or oven to 450°F. Combine gravy, flour, Creole seasoning and salt; set aside.

OPEN foil bag. Arrange chicken, onion, green pepper and celery in foil bag in an even layer. Spoon gravy mixture over chicken and vegetables.

TO SEAL, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 20 to 25 minutes in covered grill OR BAKE 30 to 35 minutes in supporting pan in oven.

USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Serve over rice.


Number of Servings: 6

Nutrition Information:
(Per Serving) calories 405
grams fat 5
% calories from fat 12
milligrams cholesterol 83
milligrams sodium 757
grams carbohydrates 50
grams protein 36