Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4018/
Chicken and Garden Vegetables
Yield: Makes 5 to 6 servings
Ingredients
| 1 |
|
Reynolds Hot Bags Foil Bag, large size
|
|
|
| 1 |
tablespoon |
flour
|
|
|
| 2 |
tablespoons |
water
|
|
|
| 1 1/2 |
teaspoons |
dried basil
|
|
|
| 1 |
teaspoon |
seasoned salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 6 |
|
skinless, boneless chicken breast halves (1 1/2 to 2 pounds)
|
|
|
| 2 |
cups |
sliced yellow squash
|
|
|
| 2 |
cups |
sliced zucchini
|
|
|
| 2 |
|
medium tomatoes, cut in wedges
|
|
|
| 1/3 |
cup |
shredded Parmesan cheese
|
|
|
Directions:
Preheat grill to medium-high or oven to 450 F.
Open foil bag. Combine flour and water; pour inside foil bag. Combine basil, seasoned salt and pepper. Arrange chicken in foil bag in an even layer; sprinkle half of seasonings over chicken. Place vegetables in foil bag; sprinkle with remaining seasonings.
To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
Grill 20 to 25 minutes in covered grill or bake 40 to 45 minutes in supporting pan in oven.
Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Sprinkle with cheese before serving.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4018/