BAM! Chicken In Foil Packs

The first time I ever experienced BAM! Seasoning was in this recipe. I was a kid when my mother made this for me and I’ve loved it since. Back then I just loved how wonderfully everything tasted together but as an adult and having to clean up the dishes after dinner the foil packs have a special place in my heart. Anything that keeps me from scrubbing or soaking is an automatic win. This chicken goes great with a side of Fettuccine Alfredo.


  • 2 or 3 chicken breasts
  • 2 cloves of garlic per breast, thinly sliced
  • 1/4 – 1/2 white onion, thinly sliced
  • 1/4 – 1/2 green pepper, thinly sliced
  • 1 cup old cheddar, shredded
  • BAM! Seasoning


  1. Generously coat both chicken breasts with BAM! and let sit for 2 hours or over night.
  2. Preheat oven to 350°
  3. Rip 1 fairly decent sized piece of tin foil per breast off and lay it on the counter. Put 1 breast in the center of each piece.
  4. Place a layer of garlic, onions, green peppers and top with grated cheddar cheese all to your personal preference.  The onions, green peppers and cheese all release liquids which will help your breast stay juicy and moist! Fold the sides of the tin foil up and fold the top over keeping it from touching the cheese as much as possible. Fold the ends up making sure none of the juices will leak out while it’s cooking. 
  5. Place packs on a pan and cook in the preheated oven for 45 minutes.
  6. Remove packs and allow to cool off for about 5 minutes. Add fairly decent amount of steam will come barreling out when the package are opened so be careful.




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