Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 tbsp. barbeque sauce, divided | ||
| 4 small boneless, skinless chicken breast halves (1 pound) | ||
| 2 small unpeeled red potatoes, thinly sliced, divided | ||
| 1 red or green bell pepper, seeded and sliced, divided | ||
| 1 green onion, finely chopped, divided | ||
| Salt and black pepper, to taste | ||
| 1 ½ c. shredded reduced-fat cheddar cheese, divided |
Directions
- Place a foil sheet, approximately 12-by-12-inches, on a work surface. Spray with non-stick cooking spray.
- Spoon about 1-1/2 tablespoons barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce, and spread another 1-1/2 tablespoons of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Season with salt and pepper.
- Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble 3 more packets. Place packets on grill or over campfire for 30 to 35 minutes.
- Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to grill or campfire, unsealed, for 2 minutes or until cheese is melted.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 75mg
- Sodium: 630mg
- Total Carbohydrates: 21g
- Protein: 38g
Daily Values
0%
Calcium 20%
Recipe Source:
3-Every-Day of Dairy.