Ingredients
4
boneless skinless chicken breasts (6 to 8 oz each)
1
teaspoon roasted garlic-herb blend
1/2
cup ranch dressing
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
Preparation
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.
In medium bowl, place remaining 1/4 cup dressing. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
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.
Place packs on grill over medium heat. Cover grill; cook 25 minutes. Rotate packs 1/2 turn; cook 15 to 20 minutes longer or until potatoes are fork-tender and juice of chicken is clear when center of thickest part is cut (165°F).
To serve, cut large X across top of each pack; carefully fold back foil to allow steam to escape.
To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
