Hobo Chicken Breast 2

Ingredients

1/4 onion, thinly sliced
1/2 medium potato, thinly sliced
1/4 bell pepper, thinly sliced
1 Tablespoon shredded cheddar cheese
1 boneless, skinless chicken breast
1/4 can whole kernel corn, drained
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/4 teaspoon salt
1 pinch pepper

Instructions

Spray a (12") square of heavy-duty aluminum foil with nonstick vegetable spray

Arrange the sliced onions in the center of the foil.

Set the potatoes and bell pepper slices on top of the onions.

Scatter shredded cheddar cheese over the vegetables

Lay chicken breast on top of the vegetables.

Scatter drained corn on and around the chicken.

Sprinkle thyme, rosemary, salt and pepper (or other spices as desired) on top.

Wrap foil in a tent wrap to allow sufficient space for steaming the vegetables.

Cook on coals (350 F appx) for 15 to 30 minutes until an instant read thermometer inserted lengthwise in the chicken reaches 170 F.

Set pack aside for 5 minutes for temperature to equilibrate throughout the meat and vegetables.

Notes

Options:

To make lemon chicken, brush chicken breast with butter, squeeze a bit of lemon juice over it. Sprinkle with salt and pepper but omit other spices. Cook as per main recipe.

To make Hawaiian Chicken, coat each chicken breast with teriyaki sauce or marinade. Place chicken on foil, top with slices of red and green bell pepper, chopped onion and pineapple chunks. Cook as per main recipe. Serve over rice.