Monterey Chicken Foil Packets

Ingredients List

  • 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

 Directions

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.
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