4Red Bird Farms boneless skinless, chicken breast halves
1 pound peppered bacon
3 medium potatoes, chopped
3 medium carrots, peeled and chopped
1 medium onion, chopped
Garlic salt to taste
1 cup butter
Makes: 4 servings
1. In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop
coarsely, and set aside.
2. On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots,
and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the
chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the
foil over the ingredients, and tightly seal.
3. Preheat an outdoor grill for medium-high heat.
4. Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink
and juices run clear