This is an easy-to-do recipe from the gluten-free section on allrecipes.com - one that can be assembled on Sunday for cooking on Monday. Chicken breasts and peppered bacon are sealed with potatoes, carrots and onions in individual foil pouches. Serves 4.
Ingredients
1 pound peppered bacon
3 medium potatoes, chopped
3 medium carrots, peeled and chopped
1 medium onion, chopped
4 skinless, boneless chicken breast halves
1/2 cup butter
Garlic salt to taste
Directions
In a skillet over medium-high heat, cook bacon until evenly brown. Drain, chop coarsely and set aside.
On 4 large squares of heavy-duty aluminum foil, evenly distribute potatoes, carrots and onion. Arrange chicken breasts over the vegetables and sprinkle with chopped bacon. Top each with 2 tablespoons butter and season with garlic salt. Fold foil over the ingredients and seal tightly.
Preheat an outdoor grill to medium-high heat or an oven to 350 degrees.
Place foil packets on the grill and cook for 10 minutes, then turn and cook for another 10. If cooking in the oven, bake 20-25 minutes.
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