 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