Tuesday, February 16, 2010

Grilled Paprika Chicken Dinner Packs

4boneless skinless chicken breast halves (about 1 1/4 lb)
2cups quartered small red potatoes (4 or 5 potatoes)
1 1/2cups baby-cut carrots, cut lengthwise in half
1cup Green Giant® frozen cut green beans (from 1-lb bag)
1cup chicken gravy (from 12-oz jar)
2tablespoons Gold Medal® all-purpose flour
1teaspoon paprika
1/2teaspoon dried thyme leaves
2tablespoons finely chopped fresh parsley

1.Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
2.Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3.Cover and grill packets over medium heat 30 to 40 minutes, rotating packets 1/2 turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.

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