Papillotes chicken and grilled vegetables to the Greek

Ingredients

4 small boneless skinless chicken (1lb or 450 g)

1 lb (450 g) new potatoes red, sliced ​​1/4 inch thick

1 red pepper, cut into 1/2 inch

1 small zucchini, cut into 1/2 inch

2 cloves garlic, finely chopped

1/4 cup dressing with olive oil extra virgin Greek Feta Kraft

1 c. in of fresh chopped oregano soup

Preparation

Preheat barbecue to medium-high heat.

Place 1 chicken breast in the center of 4 large sheets of heavy-duty foil; garnish vegetables, garlic and vinaigrette. Fold the leaves to curl 4.

Broil 30 to 35 minutes or until chicken is cooked through (170 º F). Practice slits in the foil to allow steam to escape before opening the parcels. Sprinkle with oregano.

Comment

If chicken breasts sold at your grocery store weigh more than 1/4 lb (115 g), they will take longer to cook. Make sure you cook them long enough so that they are no longer pink in center and juices run clear.



Preparation: 15 minutes

Cooking time: 30-35

Serving Size: 4.1 papillote (280 g).

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