Jack shows us his special way of making Chicken ‘n Dumplings using a sealed packet set up.
Here is Jack’s recipe: Ingredients:
Boneless…Skinless Chicken Breasts
Salt…Pepper and Garlic Powder
Preheat oven to 400F / 204C
Sit your Chicken on foil coated with cooking spray, season as desired. Top chicken with a slice of unsalted butter, spray another piece of foil and top chicken, fold up all edges at least 3 times to make a sealed packet. Place foil pack on a rimmed baking sheet just to be safe.
Bake for 45 min.
Mix Bisquick with Chicken stock to make a thick batter.. Add 2-3 inches of stock to pot and bring to a high simmer.. Add dumpling mix by large spoonful and do not over fill pan.. Dumplings will swell. Cook uncovered at a simmer for 10-12 min then cover and continue to cook for another 10-12 min.
Bisquick has measurements on the box if you chose just use chicken stock in place of water for a more flavorful dumpling..
Feel free to also add veggies to foil pack.. He sometimes uses onions and baby carrots for increased flavor.