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    Chicken and Garden Vegetables

    Recipe Link: source:From The Reynolds Kitchen

    List of Ingredients





    1 Tbs flour
    2 Tbs water
    1 1/2 tsp. dried basil
    1 tsp. seasoned salt
    1/4 tsp. pepper
    6 skinless, boneless chicken breast halves (1 1/2-2 lbs.)
    2 cup sliced yellow squash
    2 cup sliced zucchini
    2 medium tomatoes, cut in wedges
    1/2 cup shredded Parmesan cheese

    Recipe




    Preheat grill to medium-high or oven to 450 degrees. Open one Reynolds Hot
    Bags Foil Bag, large size. 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
    20-25 minutes in covered grill, or bake 40-45 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. Makes 5-6 servings.
 

 

 

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