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Chicken and Vegetable BBQ Bundies https://www.metro.ca/userfiles/image/recipes/papillotes-de-poulet-de-legumes-sur-le-gril-10314.jpg PT20M PT20M PT40M
Cut 4 sheets of heavy duty aluminum foil, approx. 12 x 18-inches each (or use doubled up regular foil).Distribute asparagus, carrots and snow peas in centre of each foil.Diagonally slice each chicken breast into 5 slices; transfer 1 breast on top of each pile of vegetables.Bring up sides of foil slightly.Spoon tomatoes over top of chicken in each foil.Arrange a few lemon slices over top of tomatoes.Bring bottom and top ends of foil together; make 2 small folds to seal top.Crimp sides tightly to seal both ends, forming 4 foil bundles.Place on preheated barbecue grill at Medium heat, close lid and cook 15 - 20 minutes, or until chicken is done.Tips:Lightly brush baguette slices with olive oil or melted butter; place on grill alongside with foil bundles during last minute of cooking. Serve together.Foil bundles can also be cooked in oven at 400°F (200°C) about 25 minutes or until chicken is done.
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540 mL Aylmer Accents cracked black pepper and roasted garlic Tomato 8 asparagus spears , trimmed, each cut into 3-4 pieces 1 cup (250 mL) julienned carrot (matchstick cut) 1 cup (250 mL) sugar snap peas, sliced on diagonal 4 small boneless, skinless chicken breast 1 lemon, halved lengthwise and thinly sliced
Chicken and Vegetable BBQ Bundies

Chicken and Vegetable BBQ Bundies

Rate this recipe
5 Votes
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 540 mL
    Aylmer Accents cracked black pepper and roasted garlic Tomato
    You might like:
    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.99 /lb

    PRODUCT OF ONTARIO 4.39/kg

    GRAPE TOMATOES

    GRAPE TOMATOES

    $1.99 ea.

    283 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A. MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 8
    asparagus spears , trimmed, each cut into 3-4 pieces
  • 1 cup
    (250 mL)
    julienned carrot (matchstick cut)
  • 1 cup
    (250 mL)
    sugar snap peas, sliced on diagonal
  • 4
    small boneless, skinless chicken breast
    You might like:
    Flyer Deal  (1)
    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

  • 1
    lemon, halved lengthwise and thinly sliced
Imprimer ma sélection

Preparation

Cut 4 sheets of heavy duty aluminum foil, approx. 12 x 18-inches each (or use doubled up regular foil).

Distribute asparagus, carrots and snow peas in centre of each foil.

Diagonally slice each chicken breast into 5 slices; transfer 1 breast on top of each pile of vegetables.

Bring up sides of foil slightly.

Spoon tomatoes over top of chicken in each foil.

Arrange a few lemon slices over top of tomatoes.

Bring bottom and top ends of foil together; make 2 small folds to seal top.

Crimp sides tightly to seal both ends, forming 4 foil bundles.

Place on preheated barbecue grill at Medium heat, close lid and cook 15 - 20 minutes, or until chicken is done.

Tips:

Lightly brush baguette slices with olive oil or melted butter; place on grill alongside with foil bundles during last minute of cooking. Serve together.

Foil bundles can also be cooked in oven at 400°F (200°C) about 25 minutes or until chicken is done.

Source : Aylmer Accents

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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