Chicken and Garden Vegetables |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This delicious-looking barbecue recipe comes from the people at The Reynolds Kitchens. I'm submitting it in response to a request. I haven't tried it yet, but plan to as soon as the weather warms up. I bet it would also be fabulous drizzled with a little Italian dressing! Ingredients:
1 tablespoon flour |
2 tablespoons water |
1 1/2 teaspoons dried basil |
1 teaspoon seasoning salt |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves (1 1/2 to 2 lb.) |
2 cups sliced yellow squash |
2 cups sliced zucchini |
2 medium tomatoes, cut in wedges |
1/3 cup shredded parmesan cheese or 1/3 cup vegan parmesan cheese |
Directions:
1. Preheat grill to medium-high or oven to 450 F.
2. Place bag in a 1-inch deep pan.
3. Combine flour and water; pour into bag.
4. Combine basil, seasoned salt, and pepper.
5. Arrange chicken in bag in an even layer; sprinkle half of seasonings over chicken.
6. Place vegetables over chicken; sprinkle with remaining seasonings.
7. Double fold open end of bag to seal.
8. To cook, slide bag onto grill or leave in pan and place in oven.
9. Grill 20 to 25 minutes in covered grill or bake 40 to 45 minutes in oven.
10. Using oven mitts, cut bag open with a sharp knife.
11. Carefully fold back top for steam to escape.
12. Sprinkle with cheese before serving.
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