Lemon Pepper Chicken And Vegetables

Recipe Ingredients

1		Reynolds Hot Bags Foil Bag, large size
2		Zucchini - cut 3" strips (medium)
2		Yellow squash - cut 3" strips (medium)
1		Green bell pepper - cut thin strips (medium)
1/2 cup	118ml	Lemon pepper marinade
1 tablespoon	15ml	Flour
6		Boneless skinless chicken breast halves - (1 1/2 to 2 lbs)
2 teaspoons	10ml	Lemon pepper - (to 3)
		Salt - to taste
1		Roasted red peppers - (7 oz) - chopped

Recipe Instructions

Preheat Sunbeam or GrillMaster grill to medium-high.

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. Grill 15 to minutes in covered grill.

Use barbecue mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

This recipe yields 5 to 6 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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