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Colette & Cassi's Country Kitchen!

CHICKEN WITH BASIL POTATOES

6 (12- by 18-inch) sheets of heavy-duty aluminum foil
6 boneless, skinless chicken breast halves (for a total of 1-1/2 to 2 pounds)
Salt and pepper
1/2 cup Italian dressing
1 tablespoon flour
1 medium green or red bell pepper, cut in rings
1-1/3 pounds (4 medium) potatoes, cut in 1/4-inch slices
1 (4.5-ounce) jar sliced mushrooms, drained
1-1/2 teaspoons dried basil
1 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese

Preheat grill to medium-high. Spray aluminum foil pieces with nonstick cooking spray. Combine Italian dressing and flour in a small bowl. Onto each square of foil place one chicken breast. Sprinkle each breast with salt and pepper. Spoon the dressing and flour mixture evenly over all chicken breasts. Divide and arrange green pepper rings over chicken. Layer potatoes evenly over chicken and green pepper rings. Sprinkle with mushrooms, basil, garlic salt and pepper.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. To cook, slide foil packets onto grill. Grill 23 to 28 minutes in a covered grill or 40 to 45 minutes on an open grill.

Use oven mitts to cut open foil bags with a sharp knife. Carefully fold back the top of the foil bag, allowing steam to escape. Spoon sauce that has accumulated in each packet over the chicken. Divide and sprinkle each individual meal with cheese before serving.

Serves: 6.