Herbed Chicken and Potatoes in Foil

  • Yield: servings

Ingredients

6-- 8 THAWED CHICKEN BREASTS,PATTED DRY
6-- 8 SPRIGS OF THYME
6-- 8 LEAVES OF ROSEMARY CUT IN RIBBONS
1-- MINCED CLOVE OF GARLIC
1small ONION SLICED
1-- BELL PEPPER THINLY SLICED
FRESH GRATED NUTMEG
24-- 32 SMALL RED NEW POTATOES CUT IN HALF (SKIN ON OR OFF ACCORDING TO PERSONAL PREFERENCE)
6-- 8 teaspoonS ITALIAN SEASONING
-- OLIVE OIL
6-- 8 tablespoonS BUTTER
6-- 8 tablespoonS WATER
SALT AND PEPPER TO TASTE
HEAVY DUTY FOIL

Instructions

HEAT OVEN TO 375 DEGREES

FOR EACH SERVING PREPARE PACKET AS FOLLOWS:

TEAR A PIECE OF HEAVY DUTY FOIL ABOUT 24 INCHES LONG.

PLACE ONE CHICKEN BREAST IN THE CENTER. GRATE FRESH NUTMEG TO TASTE. TOP WITH A SPRIG OF THYME AND 1 LEAF OF ROSEMARY THAT HAS BEEN CUT IN RIBBONS. SPRINKLE WITH MINCED GARLIC, ONION AND BELL PEPPER. ADD 8 HALVED PIECES OF POTATOE. SEASON WITH SALT, PEPPER AND ITALIAN SEASONINGS. DRIZZLE WITH A SMALL AMOUNT OF OLIVE OIL. TOP WITH A TABLESPOON OF BUTTER AND CAREFULLY ADD THE TABLESPOON OF WATER SO NOT TO WASH OFF SEASONINGS.

FOLD SIDES UP AND SEAL.

PLACE ON A COOKIE SHEET AND BAKE FOR 1 HOUR.

TO SERVE, PLACE PACKET ON PLATE UNOPENED. SERVE WITH A SALAD ON THE SIDE.