Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/4021/Lemon_Pepper_Chicken_and_Vegetables
Lemon Pepper Chicken and Vegetables
Yield: Makes 5 to 6 servings
Ingredients
| 1 | Reynolds Hot Bags Foil Bag, large size | ||
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| 2 | medium zucchini, cut into 3-inch strips | ||
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| 2 | medium yellow squash, cut into 3-inch strips | ||
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| 1 | medium green bell pepper, cut into thin strips | ||
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| 1/2 | cup | lemon pepper marinade | |
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| 1 | tablespoon | flour | |
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| 6 | skinless, boneless chicken breast halves (1 1/2 to 2 pounds) | ||
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| 2 - 3 | teaspoons | lemon pepper | |
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| salt | |||
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| 1 | jar | (7 oz.) roasted red peppers, chopped | |
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Directions:
Preheat grill to medium-high or oven to 450 F.
Open foil bag. Arrange zucchini, yellow squash and green pepper in foil bag in an even layer. Combine lemon pepper marinade and flour; pour over vegetables. Sprinkle chicken breasts with lemon pepper and salt; place in foil bag on top of vegetables. Top with roasted red peppers.
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 15 to 20 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.
Source: Reynolds
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/4021/Lemon_Pepper_Chicken_and_Vegetables
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