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Recipe: Italian Chicken and Vegetables (in foil packet) (serves 2)

Main Dishes - Chicken, Poultry
ITALIAN CHICKEN AND VEGETABLES

2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (.5 to .67 lb.)
2/3 cup fat-free Italian dressing
1 teaspoon dried basil
2 cups frozen broccoli, cauliflower and carrots
2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees F or grill to medium-high.

Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Pour Italian dressing over chicken; sprinkle with basil. Arrange vegetables on top of chicken. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 20 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Sprinkle with Parmesan cheese.

SERVING SUGGESTION:
Serve over hot cooked ruffles pasta.

Servings: 2
Source: Reynolds Kitchens
MsgID: 161129
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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