Servings and Ingredients
|4 tbsp.||lite Caesar (vinaigrette-type) salad dressing, divided|
|1 tbsp.||no-salt flavored tomato basil garlic seasoning|
|4||small boneless, skinless chicken breast halves (1 pound)|
|2||small unpeeled red potatoes, thinly sliced, divided|
|½ lbs.||asparagus or zucchini, cut in 1/2-inch pieces, divided|
|1||green onion, finely chopped, divided|
|Salt and black pepper, to taste|
|1 ½ c.||feta cheese, divided|
- Place a foil sheet, approximately 12-by-12-inches, on a work surface. Spray with non-stick cooking spray.
- Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place 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.