United States Potato Board - Recipes:
"Chicken and Gravy Pouch Potatoes"
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
2 cups frozen peas
1/2 medium red bell pepper, cut into strips
2 teaspoons dried thyme leaves
2 teaspoons salt
1 teaspoon pepper
4 sheets (12 inches square) heavy duty aluminum foil
1 1/3 pounds (4 medium) potatoes, sliced 1/4-inch thick
4 boneless, skinless chicken breast halves, sliced 1/2-inch thick
1 jar (12 ounces) prepared chicken gravy
Heat oven to 450°F. In bowl, mix all ingredients; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares. To seal each pouch, fold left side of foil over mixture. Fold in right edge 1/2 inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet and bake in center of oven 35 minutes. To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released.
Fat: 7 g
Cholesterol: 67 mg
Sodium: 1817 mg
Carbohydrates: 42 g
Fiber: 7 g
Protein: 36 g "