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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pam Hall of Elizabeth City, North Carolina seasons chicken breasts with a delightful combination of herbs before topping each with veggies. Servings are individually wrapped in foil, explains Pam, so I can enjoy nature's beauty in my backyard while the packets cook on the grill. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup olive oil |
3 teaspoons dried rosemary, crushed |
1 teaspoon dried thyme |
1/2 teaspoon dried basil |
1 garlic clove, minced |
8 to 10 small red potatoes, quartered |
2 medium yellow summer squash, cut into 1/4-inch slices |
1 large onion, chopped |
2 tablespoons butter, cubed |
salt and pepper to taste |
Directions:
1. Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Combine the oil, rosemary, thyme, basil and garlic; drizzle over chicken. Top with potatoes, squash, onion and butter. Sprinkle with salt and pepper. Fold foil over mixture and seal tightly.
2. Grill, covered, over medium heat for 30 minutes or until a meat thermometer reads 170°. Open foil carefully to allow steam to escape. Yield: 4 servings.
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