Recipe: Italian Chicken and Potatoes (foil bag)

ITALIAN CHICKEN AND POTATOES

1 Reynolds Hot Bags Foil Bag, large size
1 1/3 pounds (4 medium) potatoes, cut in 1/2-inch cubes
1 1/2 teaspoons Italian seasoning, divided
1/2 teaspoon garlic salt
6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
Salt and pepper
1/2 cup Italian dressing
1/4 cup grated Parmesan cheese
1 tablespoon flour

Preheat grill to medium-high or oven to 450 degrees F. Open foil bag. Spray inside of foil bag with nonstick cooking spray.

Combine potatoes, 1 teaspoon Italian seasoning and garlic salt. Arrange potatoes on one side of foil bag in an even layer. Sprinkle chicken with remaining Italian seasoning, salt and pepper. Arrange chicken in an even layer on other side of foil bag.

Combine Italian dressing, Parmesan cheese and flour; spoon over chicken.

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 leave foil bag in supporting pan and place in oven. Grill 20 to 25 minutes in covered grill or bake 35 to 40 minutes 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. Spoon sauce over chicken. Sprinkle with additional Parmesan cheese, if desired.

Number of Servings: 4-6
Source: Reynolds Kitchens