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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I haven't tried it yet, but I plan to very soon. It calls for 2 teaspoons dried tarragon, but I bet it would be even yummier if fresh tarragon was used. Prep time includes time to cut up the chicken and vegetables. Ingredients:
1 lb boneless skinless chicken breast, cut into strips |
2 medium carrots, julienned |
1 medium summer squash, julienned |
1 medium zucchini, julienned |
1 cup fresh mushrooms, halved |
1 cup cherry tomatoes, halved |
4 tablespoons butter or 4 tablespoons margarine |
2 teaspoons dried tarragon |
1 teaspoon salt |
pepper |
Directions:
1. Divide the chicken strips and vegetables among four pieces of heavy-duty foil.
2. Top each with 1 Tbsp butter, tarragon, salt, and pepper.
3. Fold foil over and seal tightly.
4. Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender.
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