- 4 boneless skinless chicken breasts
- 2 tablespoons oil
- 2 tablespoons liquid honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 430 grams little potatoes about 24, sliced
- salt and pepper
- 1/2 cup barbecue sauce
- 2 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
In a large ziploc bag, combine the oil, honey, vinegar, salt and pepper. Add the chicken, seal, and massage to coat the chicken. Refrigerate at least 1 hour or up to 24 hours.
Lay 2 large pieces of tin foil together, and lightly grease with non stick spray. Top with 1/4 of the sliced potatoes and season with salt and pepper.
Top with 1 of the chicken breasts, brush with 2 tablespoons barbecue sauce, and seal the foil packet. Repeat until 4 foil packets are complete.
Bake at 400 degrees F for 25-30 minutes (depending on the thickness of your chicken), or grill over medium-high heat (400 degrees F) for 20-25 minutes, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
Open the foil packs and top with 1/4 cup shredded cheese and 1/4 of the crumbled bacon. Leave on the heat until the cheese has melted, then remove the foil packets.
Top with diced tomatoes and green onions as desired and serve.