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Grilled Parmesan-Ranch Chicken Foil Packets Recipe

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This recipe for Grilled Parmesan-Ranch Chicken Foil Packets is from Carol Smith Cookbook , 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:  
4 boneless skinless chicken breasts (4 to 5 oz each)
½ teaspoon salt-free garlic-herb blend
½ cup reduced-fat ranch dressing
¼ cup water
2 cups quartered small red potatoes
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
¼ lb fresh green beans, trimmed
⅓ cup finely shredded Parmesan cheese
Directions:
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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