Today on DelmarvaLife –
Vacation season is here but, like many things, COVID-19 put a wrench in many of our vacation plans. Now that things are starting to open up again, you may be considering traveling again. Is it safe? What can you do to keep you and your family healthy while on the road. To answer those questions, we turn to Sheryl Kline, Aramark Chaired Professor in the Department of Hospitality Business Management at the University of Delaware.
Face covers and mask are part of the new normal for our protection and the protection of others. We talk with Dr. Mary Clifton, an internal medicine doctor from New York City and member of the Boomer Natural advisory board about mask “dos” and “don’ts.” For more information about masks, please visit www.boomernaturals.com.
It may not be Christmas, but Fruitland Police Officers are handing out toys. We talk with Fruitland Chief of Police, Brian Swafford, to find out about the “Give Where You Live” campaign. To send donations, please contact the Fruitland Police Department at (410)-548-2803.
Some of our favorite guests on DelmarvaLife have been of the non-human variety. Josh Mueller of Barn Hill Preserve of Delaware introduces us to one of those guests, an agile wallaby. He also talks about the summer outreach programs and safari events hosted by Barn Hill Preserve.
We check in with Bill’s Prime Seafood and Steak in Chincoteague to learn how they make “the best shrimp and grits.”
If you’re the type of person who loves food that’s super juicy, likes to make sure everyone has an equal portion, and isn’t a big fan of washing a ton of dishes, then our recipe for Tropical BBQ Chicken Packets is just for you. This foil packet dinner features the juiciest chicken ever with tropical barbecue flavors – you’re gonna love it!
What You’ll Need
- 1/2 cup barbecue sauce
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8-ounce) can sliced pineapple, drained
- 1 red bell pepper, cut into 1-inch chunks
- 2 scallions, sliced
What to Do
- Preheat oven to 350 degrees F. Cut 4 (12-inch) squares of aluminum foil.
- Place barbecue sauce in a shallow dish. Evenly sprinkle chicken breasts with salt and pepper, then dip in barbecue sauce, coating completely.
- Place each breast in center of a piece of foil. Top evenly with pineapple slices, bell pepper, and scallions. Spoon any remaining barbecue sauce over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly. Place packets on a baking sheet.
- Bake 20 minutes, or until chicken is no longer pink in center. Open packets carefully, as steam may be released.
Notes
Make ’em on the grill! Preheat grill to medium-high, place chicken packets on grill, close cover, and cook 15 to 20 minutes, or until no pink remains in the chicken.
