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Potato Chicken Packets Recipe

Potato Chicken Packets Recipe

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."
TOTAL TIME: Prep: 15 min. Grill: 30 min. YIELD:4 servings

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.

Nutritional Facts

1 serving equals 306 calories, 20 g fat (6 g saturated fat), 31 mg cholesterol, 81 mg sodium, 23 g carbohydrate, 5 g fiber, 9 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.