Chicken packets and Japanese Milk bread

A Friend from a now defunct cooking site who is a professional baker posted a Japanese bread from King Arthur and I found this chicken in a packet recipe to go with it.

Monterey Chicken Foil Packets

These Easy Monterey Chicken Foil Packets are the perfect easy dinner recipe for summer! You can make them in the oven or on the grill -- an easy camping meal! Sliced potatoes and vegetables topped with chicken breasts, barbecue sauce, cheese and bacon -- how can you go wrong??

Prep Time 15 minutes  Cook Time 30 minutes  Total Time 45 minutes     Servings 4     Author Ashley Fehr

Ingredients

4 boneless skinless chicken breasts

• 2 tablespoons oil
• 2 tablespoons liquid honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 430 grams little potatoes about 24, sliced
• salt and pepper
• 1/2 cup barbecue sauce
• 2 slices bacon cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions

Instructions

• In a large ziploc bag, combine the oil, honey, vinegar, salt and pepper. Add the chicken, seal, and massage to coat the chicken. Refrigerate at least 1 hour or up to 24 hours.
• Lay 2 large pieces of tin foil together, and lightly grease with non stick spray. Top with 1/4 of the sliced potatoes and season with salt and pepper.
• Top with 1 of the chicken breasts, brush with 2 tablespoons barbecue sauce, and seal the foil packet. Repeat until 4 foil packets are complete.
• Bake at 400 degrees F for 25-30 minutes (depending on the thickness of your chicken), or grill over medium-high heat (400 degrees F) for 20-25 minutes, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
• Open the foil packs and top with 1/4 cup shredded cheese and 1/4 of the crumbled bacon. Leave on the heat until the cheese has melted, then remove the foil packets.
• Top with diced tomatoes and green onions as desired and serve.

On the rolls, it was baked in a bunt pan with a black interior that made the bottoms get too brown.   The time of 28 minutes was too long. Not too long to ruin it, it would have been a little moister if cooked about 5 or 8 minutes less. 

Japanese Milk Bread Rolls from Jetfan 27

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Tangzhong (starter)

* 1 1/2 ounces water

* 1 1/2 ounces whole milk

* 1/2 ounce King Arthur Unbleached Bread Flour or Organic Bread Flour

Dough

* 10 1/2 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour

* 1/2 ounce Baker's Special Dry Milk or 1/4 ounce nonfat dry milk

* 1 3/4 ounces sugar 

* 1 teaspoon salt

* 1 tablespoon instant yeast

* 4 ounces whole milk

* 1 large egg 

* 2 ounces melted unsalted butter

Directions

* To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

* Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

* Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

* To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

* Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

* Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

* Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.