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GREEK CHICKEN AND VEGETABLES

4 sheets (12 X 18 inches each) heavy duty Reynolds wrap foil
4 skinless chicken breast halves (1 to 1 1/2 pounds)
2 cups fresh, frozen, or 1 can (15 ounces) cut green beans drained
1 can (14 1/2 ounces ) diced tomatoes with garlic and onion
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 package (4 ounces) feta cheese

Preheat oven to 450 degrees or preheat grill to medium high. Cut chicken in strips. Combine chicken, green beans, tomatoes, oregano, salt, and pepper.

Center 1/4 of chicken mixture on each sheet of Reynolds wrap foil

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make 4 packets.

Bake 20 to 24 minutes on cookie sheet in oven OR

Grill 10 to 14 minutes in covered grill.

Sprinkle with cheese before serving. Makes 4 servings.