Post by chief_cook2 on Jul 30, 2005 21:06:24 GMT -6
Chicken and Gravy
1 Reynolds Hot Bags® Foil Bag, large size
6 cups frozen hash brown potatoes
Salt and pepper
6 boneless, skinless chicken breast halves (1 1/2 to 2 lb.)
1 jar (12 oz.) chicken gravy
2 tablespoons flour
2 tablespoons country-style or regular Dijon mustard
1 teaspoon dried rosemary, crushed
1 cup chopped red or green bell pepper
Preheat grill to medium-high. Open foil bag. Spray inside of foil bag
with nonstick cooking spray. Arrange potatoes in foil bag in an even
layer; sprinkle with salt and pepper. Place chicken in an even layer
on top of potatoes. Combine gravy, flour, mustard and rosemary; spoon
over chicken.
Top with red pepper. To seal, double fold open end of foil bag. To
cook, slide foil bag onto grill. Grill 20 to 25 minutes in covered
grill. Use oven mitts to cut open foil bag with a sharp knife.
Carefully fold back top of foil bag, allowing steam to escape.
Number of Servings: 5-6
1 Reynolds Hot Bags® Foil Bag, large size
6 cups frozen hash brown potatoes
Salt and pepper
6 boneless, skinless chicken breast halves (1 1/2 to 2 lb.)
1 jar (12 oz.) chicken gravy
2 tablespoons flour
2 tablespoons country-style or regular Dijon mustard
1 teaspoon dried rosemary, crushed
1 cup chopped red or green bell pepper
Preheat grill to medium-high. Open foil bag. Spray inside of foil bag
with nonstick cooking spray. Arrange potatoes in foil bag in an even
layer; sprinkle with salt and pepper. Place chicken in an even layer
on top of potatoes. Combine gravy, flour, mustard and rosemary; spoon
over chicken.
Top with red pepper. To seal, double fold open end of foil bag. To
cook, slide foil bag onto grill. Grill 20 to 25 minutes in covered
grill. Use oven mitts to cut open foil bag with a sharp knife.
Carefully fold back top of foil bag, allowing steam to escape.
Number of Servings: 5-6