Chicken And Vegetable Packets
|Salt free lemon pepper seasoning||1 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Sweet red pepper||1 Small, sliced|
|Zucchini||1 Medium, sliced|
|Carrot||1 Medium, scraped and sliced|
|Vegetable cooking spray||1|
|Skinless boneless chicken breast halves||16 Ounce|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
Combine first 4 ingredients in a small bowl; stir well.
Combine sweet red pepper, zucchini, and carrot in a medium bowl.
Add 1 1/4 teaspoons seasoning mixture to vegetable mixture, and toss gently to coat.
Cut 4 (18- x 12-inch) pieces of heavy-duty aluminum foil; coat foil with cooking spray.
Place 1 chicken breast half on one end of each piece of foil; sprinkle chicken evenly with remaining 1 teaspoon seasoning mixture.
Spoon one-fourth of vegetable mixture over each chicken breast half; sprinkle 2 tablespoons wine over each.
For each packet, fold end of foil over chicken, bring edges together.
Fold edges over to seal; pleat and crimp edges of foil to make an airtight seal.
Place grill rack over medium coals.
Place chicken packets on rack, and cook 15 minutes or until packets are puffed and chicken is done.
Remove packets from grill.
Cut an opening in the top of each packet, and fold foil back.
Spoon chicken and vegetables onto individual serving plates, and top with remaining juices.