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Add a photoServings: 5
Ingredients
- 1 x Reynolds Warm Bags Foil Bag, large size
- 1 Tbsp. flour
- 2 Tbsp. water
- 1 1/2 tsp dry basil
- 1 tsp seasoned salt
- 1/4 tsp pepper
- 6 x skinless boneless chicken breast halves (1 1/2 pounds) (1/2 to 2)
- 2 c. sliced yellow squash
- 2 c. sliced zucchini
- 2 med tomatoes, cut in wedges
- 1/3 c. shredded Parmesan cheese
Directions
- PREHEAT grill to medium-high or possibly oven to 450 F.
- OPEN foil bag. Combine flour and water; pour inside bag. Combine basil, seasoned salt and pepper. Arrange chicken in foil bag in an even layer; sprinkle half of seasonings over chicken. Place vegetables in foil bag; sprinkle with remaining seasonings.
- TO SEAL, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
- TO COOK, slide foil bag onto grill or possibly leave foil bag in supporting pan and place in oven.
- GRILL 20 to 25 min in covered grill Or possibly
- BAKE 40 to 45 min in supporting pan in oven.
- USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Sprinkle with cheese before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 5 servings | |
| Calories 111 | |
| Calories from Fat 21 | 19% |
| Total Fat 2.41g | 3% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 36mg | 12% |
| Sodium 599mg | 25% |
| Potassium 481mg | 14% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.87g | 2% |
| Protein 16.42g | 26% |
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