| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Main dish, Picnic, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, skinned and |
|
|
boned |
| 2 |
|
Potatoes, thinly sliced or |
|
|
3/4 lb new potatoes or |
|
|
sliced potatoes |
|
|
precooked |
|
|
for 5 minutes |
| 1 |
|
Zucchini, cut in 1/2" slices |
| 2 |
|
Carrots, thinly sliced |
| 1 1/2 |
c |
Mushrooms, whole |
| 1 |
|
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. Place each chicken breast on an
18-inch square piece of heavy-duty foil. 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. 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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