Oven Foil-Pack Honey Dijon Chicken and Sweet Potatoes

Whether you grill or bake, you’ll be glad you decided to make these easy, tasty all-in-one foil packs!

Ingredients

4

tablespoons butter, melted

2

tablespoons honey

2

tablespoons Dijon mustard

1

tablespoon Montreal chicken seasoning

4

boneless skinless chicken breasts (about 1 1/4 lb) 

2

large sweet potatoes (about 1 3/4 lb), peeled and cut into 3/4-inch pieces (4 cups)

1/2

large red bell pepper, cut into 1-inch pieces 

2

green onions, thinly sliced 

Directions

• 1 Heat oven to 400°F or heat gas or charcoal grill for direct grilling. Cut 4 (18x12-inch) sheets of foil. In medium bowl, mix melted butter, honey, mustard and seasoning. Add chicken, and turn to coat; set aside.
• 2 In large microwavable bowl, microwave sweet potatoes uncovered on High 5 to 7 minutes or until fork tender. Carefully divide potatoes among the 4 pieces of foil. Top with bell pepper chunks. Top each with chicken breast and sauce.
• 3 For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 4 If baking, place packets on cookie sheet, and bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If grilling, place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 5 Place packets on plates. Cut large X across top of each packet; carefully fold back foil. Top with green onions.

Slow-Cooker Turkey Breast with Sweet Potatoes

Coax turkey breast and sweet potatoes to mingle well with this slow cooker recipe. A great side suggestion: Fresh spinach salad in raspberry vinaigrette.

Ingredients

4- to 5-pound bone-in turkey breast, thawed if frozen

2

to 3 dark-orange sweet potatoes, peeled and cut into 1-inch pieces 

1

cup frozen pearl onions (from 1-pound bag), thawed

1/2

cup Progresso chicken broth (from 32-ounce carton)

1/4

cup orange marmalade

2

tablespoons balsamic vinegar

1/2

teaspoon salt

1/2

teaspoon dried marjoram leaves

2

cloves garlic, finely chopped

2

tablespoons cornstarch

2

tablespoons water

Directions

• 1 Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Arrange sweet potatoes and onions around turkey. Mix remaining ingredients except cornstarch and water in small bowl; pour over turkey and vegetables.
• 2 Cover and cook on Low heat setting 7 to 8 hours.
• 3 Remove turkey and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. Mix cornstarch and water in small bowl until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with turkey and vegetables.