During the bustling summer season, the prospect of preparing dinner and handling the subsequent cleanup is understandably unappealing. Thankfully, foil packets offer a convenient solution to this culinary dilemma.

Ingredients
 For the Mustard Sauce
4 cloves garlic - minced
½ cup honey
¼ cup SNickelFritz Butter Tart Mustard
2 tablespoon fresh lemon juice
Salt + Pepper to taste
For the Chicken Foil Packets
½ pound asparagus or broccolini
any of your other favourite veggies
small yellow potatoes chopped
4 chicken breasts
4 teaspoon olive oil
salt + pepper to taste
Directions
For the Mustard Sauce
In a small bowl whisk together the garlic, honey, mustard, fresh lemon juice, and salt and pepper. Season to taste.
Divide the sauce in half and transfer to two seperate bowls. Set each aside.
For the Chicken Foil Packets
Preheat grill to medium/high heat
Cut 4 sheets of heavy-duty foil, approximately 12 x 18 inches each.
Place potatoes in the middle of each sheet of foil and place one chicken breast directly on top of them.
Divide the vegetables into four equal portions. Arrange the vegetables on both sides of the chicken breasts. Sprinkle with salt and pepper, to season.
Using sauce from the same bowl each time (this is to prevent cross-contamination), top each chicken breast with approximately 1 tablespoon of Mustard Sauce. Spread the sauce over the top of the chicken, spreading it evenly over the top. Drizzle with approximately 1 tsp olive oil over each chicken breast.
Fold the foil over the chicken and vegetables to close off the pack. Fold in the sides
Very carefully transfer each foil pack directly to the grill. Grill for approximately 20-30 minutes,
Carefully peel back the top of the foil so that the chicken is exposed. Continue to cook for an additional 2-3 minutes. Carefully remove from the grill.
Serve garnished with fresh chopped parsley and additional mustard sauce, if desired.
Best enjoyed on the back patio, with friends and family!
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