Shelly's Recipe

CHICKEN WITH BASIL POTATOES

Category: Poultry I

1 Reynolds Hot Bags Foil Bag, large size
6 boneless, skinless chicken breast halves
Salt and pepper
1/2 cup Italian dressing
1 tbsp flour
1 medium green or red bell pepper, cut in rings
1 1/3 lbs (4 medium) potatoes, cut in 1/4 inch slices
1 jar (4.5 oz.) sliced mushrooms, drained
1 1/2 tsp dried basil
1 tsp garlic salt
1/4 tsp pepper
1 cup shredded Mozzarella cheese

Preheat grill to medium-high. Open foil bag. Sprinkle chicken with salt and pepper; arrange in an even layer in foil bag.

Combine Italian dressing and flour; spoon over chicken. Arrange green pepper rings over chicken. Layer potatoes evenly over chicken and green pepper rings. Sprinkle with mushrooms, basil, garlic salt and pepper.

To seal, double fold open end of foil bag. Place foil bag in a 1 inch deep pan.

To cook, slide foil bag onto grill in supporting pan. Grill 23 to 28 minutes in covered grill. Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Spoon sauce over chicken and sprinkle with cheese before serving.