Ingredients
6tbspbutter,melted
2tbspranch seasoning powder
salt and pepper,to taste
4medium chicken breasts,(approximately 4 oz each)
1lbsmall red potatoes,halved or quartered
nonstick cooking spray
1cupcheddar cheese,shredded
4bacon slices,cooked, crumbled
2tbspparsley,chopped
Preparation
Preheat the oven to 425 degrees F or a grill over medium-high heat.
In a small bowl, whisk together the butter, ranch seasoning, and salt and pepper to taste.
Coat 4 large squares of foil with cooking spray. Place the potatoes in a bowl and drizzle with 4 tablespoons of ranch butter over the top. Toss to coat evenly.
Place a chicken breast onto each of the foil squares, then season with salt and pepper to taste.
Divide the potatoes evenly among the 4 foil squares, then arrange them around the chicken. Drizzle the remaining 2 tablespoons of butter over the chicken breasts.
Fold the edges of the foil over the chicken and potatoes to make a packet.
Bake for 45 minutes or grill for 30 minutes. Open the packets and sprinkle the cheese over the chicken and potatoes.
Leave the packets open, then return to the oven or grill for 2 to 3 minutes or until cheese melts.
Sprinkle with bacon and parsley, serve, and enjoy!
