Post by Loupy on Jun 8, 2014 11:44:30 GMT -7
Grilled Parmesan-Ranch-Chicken Packs
From: www.bettycrocker.com/
Camper’s choice…individual foil bundles of meat and veggies are ideal for cooks on the go.
Prep Time 45 min
Total Time 45 min
Servings 4
Ingredients
4 boneless skinless chicken breasts (4 to 5 oz each)
1/2 teaspoon salt-free garlic-herb blend
1/2 cup reduced-fat ranch dressing
1/4 cup water
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
Directions
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, mix remaining 1/4 cup dressing and the water.
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 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).
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Nutritional Information
Calories: 320
Total Fat: 12g
Saturated Fat: 3g,
Cholesterol: 80mg
Sodium: 530mg
Total Carbohydrate: 23g
Dietary Fiber: 4g
Sugars: 4g
Protein: 30g
From: www.bettycrocker.com/
Camper’s choice…individual foil bundles of meat and veggies are ideal for cooks on the go.
Prep Time 45 min
Total Time 45 min
Servings 4
Ingredients
4 boneless skinless chicken breasts (4 to 5 oz each)
1/2 teaspoon salt-free garlic-herb blend
1/2 cup reduced-fat ranch dressing
1/4 cup water
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
Directions
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, mix remaining 1/4 cup dressing and the water.
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 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).
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Nutritional Information
Calories: 320
Total Fat: 12g
Saturated Fat: 3g,
Cholesterol: 80mg
Sodium: 530mg
Total Carbohydrate: 23g
Dietary Fiber: 4g
Sugars: 4g
Protein: 30g
