| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Main dish, Picnic, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Chicken breasts, skinned and boned | |
| 2 | md | Potatoes, thinly sliced, or 3/4 lb new potatoes or sliced potatoes (precooked for 5 minutes |
| 1 | md | Zucchini, cut in 1/2" slices |
| 2 | md | Carrots, thinly sliced |
| 1 1/2 | c | Mushrooms, whole |
| 1 | md | Onion, thinly sliced |
| Salt and Pepper | ||
| 1 | c | Apple juice (or cider) |
| 1/2 | c | Apricot preserves, melted (optional) |
INSTRUCTIONS
The Riverside Park in the historic little southeast Iowa town of Bentonsport is where Jane Dooley of Fairfield, Iowa, and her family gathers for summer reunions. Her chicken and vegetables steam on the grill in easy-to-serve foil packets. 1. Place each chicken breast on an 18-inch square piece of heavy-duty foil. 2. Divide all vegetables among foil packages and season with some salt and pepper. Drizzle with some apple juice. Seal foil well, leaving room for steam. 3. Place directly over medium-hot coals. Grill 20 to 25 minutes, turning once, till chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves, if you like. Picnic Hint: Assemble chicken-filled packets at home, and transport them to the picnic site in a cooler filled with ice. To melt preserves, place in a heavy-duty plastic container and set it in the sun on your car's dash or back window. Or place in metal bowl off to the side on the grill till melted. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Apr 20, 1998
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