Prep Time 10min Cook Time 25min
Adapted from campfire cooking, this super easy cooking method is great to use at home, and turns out deliciously aromatic, succulent chicken, along with tender potatoes and veggies. Better yet, there's little prep, and virtually no clean-up.
by Anne Coleman
What you'll need
- 4 squares of heavy-duty aluminum foil 12 inches by 12 inches
- 4 chicken breasts, pounded or cut evenly thick
- 8 Tablespoons salad dressing - I used Italian
- 4 medium potatoes, sliced thinly
- 20 black olives such as ripe, Nicoise or Kalamata, pitted and halved
- 2 cups long cut frozen green beans, thawed
How to make it
- Place one tablespoon of dressing on a foil square and top with a chicken breast.
- Top chicken breast with another tablespoon of dressing.
- Arrange potatoes around chicken and top with 10 olive halves and green beans.
- Fold foil over and seal well.
- Place over a medium-hot grill and cover.
- Cook for 20-25 minutes until chicken is no longer pink and potatoes are tender.
