Paprika Chicken Dinner Packets

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

2

cups quartered small red potatoes (4 or 5 potatoes)

1 1/2

cups ready-to-eat baby-cut carrots, cut in half lengthwise

1

cup Green Giant® Valley Fresh Steamers™ frozen cut green beans

1

cup chicken gravy (from 12-oz jar)

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon paprika

1/2

teaspoon dried thyme leaves

2

tablespoons finely chopped fresh parsley

• 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place chicken breast on center of each sheet. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
• 2 Bring up 2 sides of foil over chicken and vegetables 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.
• 3 Place packets on grill over medium heat. Cover grill; cook 30 to 40 minutes, rotating packets 1/2 turn after 15 minutes, until juice of chicken is clear when center of thickest part is cut (170°F) and vegetables are tender. Place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.