These tasty chicken fingers can be cooked
in the oven or on the grill.
BBQ Chicken
Fingers & Beans
1 1/2 pounds boneless,
skinless chicken breast cut in 1/2-inch slices
1/2 cup favorite barbecue
sauce
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon chili powder
4 cups zucchini or yellow
squash, sliced 1/4-inch thick
1/2 cup thinly sliced
red onion, 1/4-inch thick, rings separated
1 (16-ounce) can BUSH'S®
Dark Red Kidney Beans with liquid drained
Salt and pepper, to taste
16 each 12x16-inch pieces
of foil, folded in 1/2
8 each 12x16-inch pieces
of parchment paper, folded in 1/2
Preheat oven to 400°F
(205°C) or heat grill to medium high.
Season chicken with salt
and pepper. Toss with 1/2 cup barbecue sauce.
Combine garlic, olive
oil and chili powder. Toss with sliced zucchini, onions and kidney
beans.
Open a double layer of
foil; place a piece of parchment paper on top. Fold paper in
half and open again.
Scoop 1/8 of bean mixture
on each package, then place chicken on top. Drizzle remaining
juice from bean mixture on top of each piece of chicken.
Fold the paper and foil
in half (it should close like a book). Crimp edges starting at
the edge of foil, twisting completely to seal. The packages must
be tightly sealed so they will capture the steam created when
cooking.
Place packages on a baking
sheet, do not overlap or let them touch. Bake until chicken is
completely cooked, approximately 15 minutes. To grill, place
in a single layer over medium heat, cover and let cook until
packets puff up and the chicken is completely cooked, approximately
15 minutes.
Makes 8 servings.
Preparation time: 15 minutes.
Cooking time: 20 minutes.
Recipe and photograph provided
courtesy of Bush's Beans, through ECES, Inc., Electronic Color
Editorial Services.
