One of the saddest parts of my last move was leaving the grill behind. Not that I think I’d like to be standing over a hot grill in August in Florida…no way! But the idea of being able to just head out to the patio to grill up some kabobs or some vegetables starts me hoping to purchase a new one soon (of course the stores have already cleared out this year’s supply, so it will have to be next spring!) Luckily, foil dinners can be made in the oven as well as on the grill.
These particular foil dinners were created for the adult palates in the house. They contained artichokes, pea pods, asparagus and tomatoes, so I had no trouble saving the extras for my own lunch later in the week. Now if I had filled them with potatoes and ham, it would have been another story altogether!
1. Info for Sophisticated Foil Dinners
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Sophisticated Foil Dinners
- 1 pound boneless, skinless chicken breast, in ½ inch slices
- 2 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 Tbsp balsamic vinegar
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 2 cups trimmed pea pods
- 1 can artichoke parts, drained and cut (hearts or bottoms)
- 1 cup tomatoes, sliced
- In a medium bowl, combine the oil, oregano, thyme, vinegar, salt and pepper.
- Add chicken slices to bowl, toss to coat and let stand (I actually let mine marinate in the fridge for a while) while preparing veggies.
- Prepare four large pieces of foil (I like to tear two sheets and lay them on top of each other criss-cross so there are four long sides to fold over the food – so that would end up being eight pieces of foil).
- Arrange ¼ of the vegetables on each of the four pieces.
- Divide the chicken up between them and lay that on top.
- Crimp the foil closed.
- Grill on a medium barbecue or bake in a 400 degree oven for 20 minutes.
- (Carefully open one to peek and see if it’s done before removing from heat).