Double Barbecue Bacon Chicken Foil Packs (Cooking)

Ingredients

1 1/4  lb Yukon gold potatoes, cut in 3/4-inch chunks

2 teaspoons oil

1 tablespoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts (6 oz each)

11/2 teaspoons barbecue seasoning

4 slices cooked bacon, halved crosswise

1 cup shredded Cheddar cheese (4 oz)

1/4 cup barbecue sauce

2 green onions, sliced

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Directions

·       1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

·       2 Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.

·       3 Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.

·       4 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.

·       5 Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.