I have two bags of chicken fingers in the freezer.  Now one… Safeway had some chicken fingers that where reasonably small that I could split it up into two freezer bags that were about one portion each.  From what I’ve had, thats about right.

One thing that I’ve learned, and this has confirmed is that when you have vegetable matter in a tin foil packet and cook it, there is a significant bit of water removed (and trapped) leading to a ‘puddle’ for lack of a better word.  The cookbook recommends putting onion rings on the bottom.  This works quite well, raising the meat up just a bit.

So, the onion rings on the bottom.  Chicken on top of that, red peppers on top of that, and then pineapple.  The recipe called for 4 ounces of chunks, I had crashed.  I think the crushed worked quite well.

I slightly messed up the recipe at this point.  It had 1 tablespoon of brown sugar, 1/4 teaspoon of ginger, and 1.5 tablespoons of teriyaki sauce.  Mix these and then spoon it over food.  I didn’t mix – instead I just put each of it over the food, one at a time.  A paste would have worked better spreading out the flavor and glaze over the chicken better.  Next time.

I cooked it for 27 minutes.  The recipe called for 18 minutes, I said 20 and then tested it, and thought that it could have a bit longer and so threw it back in for another 7 minutes.  Part of this is my preference for drier meat, part of this is a paranoia leading to over cooking things that you shouldn’t eat raw.

Now that I’ve got a better idea, I’ll probably try this again tomorrow (and thinking of that, going to toss the chicken into the refrigerator so it can thaw) with a better understanding of the recipe… and I’ll start out at 30 minutes to cook it.