DOUBLE BARBECUE BACON CHICKEN FOIL PACKS

Double Barbecue Bacon Chicken Foil Packs image

We're doubling down on our favorite grilling condiment in this new meat-and-potatoes foil pack. Barbecue chicken breasts, topped with bacon and finished with green onions, are the perfect complement to herbed cheesy potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 11

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Ingredients

1 1/4 lb Yukon gold potatoes, cut in 3/4-inch chunks
2 teaspoons oil
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (6 oz each)
1 1/2 teaspoons barbecue seasoning
4 slices cooked bacon, halved crosswise
1 cup shredded Cheddar cheese (4 oz)
1/4 cup barbecue sauce
2 green onions, sliced

Steps:

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

Nutrition Facts : Calories 520, Carbohydrate 33 g, Cholesterol 140 mg, Fat 2 1/2, Fiber 3 g, Protein 51 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 7 g, TransFat 0 g