Place 4 foil sheets, each approximately 12x12 inches, spread out on a work surface. Spray with nonstick cooking spray.
Servings and Ingredients
|4||small boneless skinless chicken breast halves, about 1-lbs.|
|2||small red potatoes, unpeeled, thinly sliced, and divided|
|½ lbs.||asparagus and/or zucchini, cut into 1/2-inch pieces, divided|
|¼ c.||Simply Dressed Caesar dressing, or vinaigrette-style Caesar dressing|
|1 tbsp.||Mrs. Dash tomato basil garlic seasoning|
|1||green onion, thinly sliced|
|Hy-Vee ground black pepper|
|1 ½ c.||Soiree traditional crumbled feta cheese, divided|
Things To Grab
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Charcoal or gas grill
Place 1 chicken breast on each foil sheet. Divide potatoes and asparagus or zucchini into fourths and place around chicken breasts. Combine dressing, seasoning, green onion, salt and pepper; divide into fourths, and pour onto chicken and veggies.
Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with all four packets. Place on grill or over campfire for 30-35 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.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 135mg
- Sodium: 760mg
- Total Carbohydrates: 26g
- Protein: 37g