Recipe Source: June 2001 Issue of Homemaker's Magazine Poultry Barbecue Recipes Recipe File Serving Size: 4 servings Have this recipe emailed to you!

Chicken and Garden Vegetables Amount Ingredient 1 Reynolds Hot Bag, regular size 2 tablespoons water 1 tablespoon all-purpose flour 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 4 skinless, boneless chicken breasts 1 1/2 cups yellow squash slices 1 1/2 cups zucchini slices 2 roma tomatoes, cut into wedges 1/4 cup shredded Canadian mozzarella or Parmesan cheese

Preparation Instructions:

Preheat grill to medium-high. Place bag on baking sheet for transporting to grill.

Combine water and flour; pour into Hot Bag. Stir basil with salt and pepper. Arrange chicken in Hot Bag in an even layer. Sprinkle in half of the basil mixture. Layer vegetables over chicken and sprinkle in remaining basil mixture.

To seal, double fold open end of bag. Leave bag on baking sheet when transporting to and from grill. Slide bag onto grill and cook, covered, for 16 to 20 minutes. Remove bag from grill and place on baking sheet. With oven mitts, cut open bag using a sharp knife. Carefully fold back top, allowing steam to escape. Sprinkle with cheese before serving. Makes 4 servings.

Variation: Easy Italian Vegetable Bake: Omit chicken, increase the amount of zucchini and squash to 3 cups each and add one thinly sliced onion. Before placing in Hot Bag, toss vegetables with 1/2 cup Italian salad dressing or homemade/bottled vinaigrette. Makes 4 servings.

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