sit down and eat: tinfoil chicken dinner

This is a recipe I make frequently because it is so darn fast and easy to prepare. And don't forget that it is a.) healthy and b.) delicious.

Tinfoil Chicken Dinners

Recipe:

tinfoil

chicken breasts

carrots

potatoes

(any kind of veggies, really)

italian dressing

dried basil

parmesan cheese

*No real measurements on this. Just use what you want to use. That's the glory of the tinfoil dinner.*

Step one - Lay out some tinfoil. Make sure you do enough to fit over the food you'll be piling in the middle.

Step two - Lay down your chicken breasts. You better believe I almost always use frozen ones, because it's about a bazillion times easier that way. Sprinkle it with some seasonings like garlic salt or onion powder if you want.

Step Three - Throw on your veggies. I usually use cut up red potatoes with the skin still on and baby carrots. But you could use any kind of veggies and it'd still be scrumtious. Zucchini and broccoli I know are a win.

Step Four - Pour on the dressing. I use fat free dressing to keep it low fat, but you can use any italian dressing you want. I use about 1/2 cup for each dinner, but almost always add more to it since I like it juicy.

Step Five - Sprinkle the dried basil and your parmesan cheese. And again, you can add other seasonings if you want.

Step Six - Fold it up. Try to make a little pocket of air when you do so that it gets all steamy as it cooks.

Step Seven - Bake at 450 for about an hour. Sometimes it's more if you have loads of root veggies in there. Just go until your chicken juice is clear.

Step Eight - Pop em' open and eat em' up.