Ingredients
4 boneless skinless
chicken breasts (4 to 5 oz each)
1/2 teaspoon salt-free garlic-herb blend
1/2 cup reduced-fat ranch dressing
1/4 cup water
2 cups quartered small
red potatoes
1 cup ready-to-eat
baby-cut carrots, cut in half lengthwise
1/4 lb fresh green beans, trimmed
1/3 cup finely shredded Parmesan cheese
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Directions
· 1 Heat gas or charcoal
grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil.
Drizzle 1 tablespoon of the dressing over each breast.
· 2 In medium bowl, mix
remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green
beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
· 3 Bring up 2 sides of
foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation and expansion. Fold other sides to seal.
· 4 Place packets on
grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn;
cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken
is clear when center of thickest part is cut (170°F).
· 5 To serve, cut large
X across top of each packet; carefully fold back foil to allow steam to escape.
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