| 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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