2 skinless chicken breasts
1/4 cup dried porcini mushrooms
1 (25 ounce) mushroomsmixed, torn up
1 cup white wine
3 tablespoons butter
1/4 cup fresh thyme
2 cloves garlic, peeled and sliced
Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
Preheat the oven to 220C/425 degrees F.
Mix everything together in a bowl including the chicken.
Place in your bag with all the wine juice, making sure you don't pierce the foil.
Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
I found this on food.com (#38880) and modified it slightly. I cooked it this weekend in a 3 qt crock pot and used dried garlic and portabella mushrooms. It was fantastic served over rice with fresh steamed green beans and didn't heat up the camper, just made it smell good
I want to try it over the fire next trip!