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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Chicken Breasts with Market Veggies Recipe

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This recipe for Grilled Chicken Breasts with Market Veggies is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VEGGIES
1 onion, sliced
2 small zucchini, sliced
2 small yellow summer squash, sliced
4 Italian plum tomatoes, sliced
1 sm. pint box mushrooms sliced (optional)
1/4 tsp salt
1/4 tsp ground black pepper
4 tbsp olive oil (vegetable oil)
2 oz. (1/2 cup) shredded fresh Parmesan cheese

CHICKEN
4 boneless skinless chicken breast halves
2 tsp olive or vegetable oil
1 tsp seasoned salt or pepper
Directions:
Directions:
GRILL Directions: Heat grill. Cut four 18x12 pieces of heavy duty foil. Place onion, zucchini, summer squash and tomatoes on each piece of foil. Sprinkle with salt and pepper; drizzle each with 1 tablespoon oil. Sprinkle with cheese. Wrap each packet securely with double-fold seals, Allow some room for expansion.

Brush chicken with 2 teaspoons oil; sprinkle with seasoned salt. Place chicken and veggie packets, seam side up on gas grill over medium heat. Cook chicken 12 to 15 minutes or until chicken is fork tender and juices run clear, turning once.

Cook veggie packets 15 to 20 minutes or until vegetables are crisp-tender.
Open packets carefully to allow hot steam to escape.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 - 30 minutes
Personal Notes:
Personal Notes:
Veggie preferences can be added or deleted. A variety of summer squashes can be used.

 

 

 

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