Italian Chicken And Veggies

This is good to make in the mornin and leave in the fridge durin the day, then stick in the oven when you get home in the evenin.. Better double the recipe tho, cause it goes fast and is light enuff to have more as a bedtime snack.. Also, the chicken has more flavor after its sits in the dressin for a few hours..

Italian Chicken & Vegetables



2
sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil

2
boneless, skinless chicken breast halves (.5 to .67 lb.)

2/3
cup fat-free Italian dressing

1
teaspoon dried basil

2
cups frozen broccoli, cauliflower and carrots

2
tablespoons grated Parmesan cheese


PREHEAT oven to 450°F or grill to medium-high.

CENTER one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Pour Italian dressing over chicken; sprinkle with basil. Arrange vegetables on top of chicken.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

BAKE 20 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 14 minutes in covered grill. Sprinkle with Parmesan cheese.

SERVING SUGGESTION: Serve over hot cooked ruffles pasta.