Chicken and Garden Vegetables

Chicken And Garden Vegetables

Serves 5-6

1 Reynolds Hot Bags Foil Bag, large size 1 tablespoon flour 2tablespoons water 1 1/2 teaspoons dried basil 1 teaspoon seasoned 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

PREHEAT grill to medium-high or oven to 450�F. PLACE bag in a 1-inch deep pan. MIX flour and water; pour inside bag. Mix basil, seasoned salt and pepper. Arrange chicken in bag in an even layer; sprinkle half of seasonings over chicken. Place vegetables in bag; sprinkle with remaining seasonings. TO SEAL, double fold open end of bag. TO COOK, slide bag onto grill or leave in pan and place in oven. GRILL 20 to 25 minutes in covered grill OR BAKE 40 to 45 minutes in oven. USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape. Sprinkle with cheese before serving.

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