Campfire Chicken and Veggies

Ingredients

boneless skinless chicken breast
red potatoes
baby carrots
green peppers
onion
corn
italian dressing (or spice mixture of your choice)

Preparation

You will need Reynolds foil grill bags. Cut everything up, put it in a bag, and cover it with italian dressing (usually about half a bottle per foil bag), roll the bag down, throw the grate over the campfire or directly on hot coals. Cook until potatoes are tender and chicken is cooked. ENJOY!!!

Submitted By

Melissa Sipley, Dundee, NY

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Campfire Chicken and Veggies