Chicken Bundles

By dette

Cheryl Landis of Honey Brook, Pennsylvania prepares a picture-perfect dinner for two...without a lot of work. She seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap.
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Ingredients

• Ingredients
• 2 boneless skinless chicken breast halves
• 2 medium red potatoes, quartered and cut into 1/2-inch slices
• 1/4 cup chopped onion
• 1 medium carrot, cut into 1/4-inch slices
• 1 celery rib, cut into 1/4-inch slices
• 1/2 teaspoon rubbed sage
• Salt and pepper to taste
• Fresh dill sprigs

Preparation

Step 1

Directions
Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly.
Grill, covered, over medium heat for 30 minutes or until a meat thermometer reaches 170°. Yield: 2 servings.