 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Cheryl Landis of Honey Brook, Pennsylvania prepares a picture-perfect dinner for two...without a lot of work. She seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap. Ingredients:
2 boneless skinless chicken breast halves |
2 medium red potatoes, quartered and cut into 1/2-inch slices |
1/4 cup chopped onion |
1 medium carrot, cut into 1/4-inch slices |
1 celery rib, cut into 1/4-inch slices |
1/2 teaspoon rubbed sage |
salt and pepper to taste |
fresh dill sprigs |
Directions:
1. Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly.
2. Grill, covered, over medium heat for 30 minutes or until a meat thermometer reaches 170°. Yield: 2 servings.
|
|