Banana bread in disposable foil plates

I've been told that the shiny side should go on the inside for cooking, and the outside for freezing. In other words, do you want to reflect the heat into the food, or away from the food?

However, common sense (which fails very often) tells me that with the temperature ranges involved, any benefit is marginal, if it exists at all.

The only time it might matter, is if you were trying to warm something up in the sun. Then it might make a difference.

EDIT: From The Straight Dope:

The truth is that the shiny side is not treated with a dangerous chemical. Mineral oil is used as a lubricant during the rolling process, some trace of which may remain on the finished foil--but it's not dangerous. The shiny side is shiny because of the way foil is made. During the last pass through the rolling mill, a double thickness of foil is run between the rollers. The side of each sheet that comes in contact with the polished steel rollers comes out shiny. The other side has a matte finish.

http://www.straightdope.com/columns/read/1135/should-a-baking-potato-be-wrapped-in-foil-shiny-side-in-or-shiny-side-out

ALSO

The official word from the Reynolds aluminum people is as follows: "It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it."

If you're worried about the aluminum foil, you can always just use a covered casserole dish ... it might not hold all of the steam in, though. (there are methods, like mixing a pough of flour and water, then using that to seal the lid on the pot).

Also, if you're worried, I'd just consider not using acids, like lemon; aluminum pots and pans react to acids, and I'd only assume aluminum foil would to.

You could also switch to parchment paper, which is the original for cooking 'en papillote' (in paper).

But 'better' is subjective -- easier to clean up (aluminum foil wins, I think), cheap (maybe the casserole dish, as it's reusable), more impressive (probably the parchment paper).

As for spicing ... search for 'chicken en papillote' on any internet serch engine and you'll find lots of recipes.