Chicken and Potatoes Romanoff
Ready In: 40 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breast halves (1 to 1 1/4 lb.)
- 1 tablespoon italian seasoning, divided
- salt and pepper
- 1 (20 ounce) package refrigerated shredded potatoes
- 1 (17 ounce) jar alfredo sauce
- 4 green onions, chopped
- 1 (10 ounce) package frozen green peas
- 1 medium red bell pepper, chopped
Directions
- Preheat oven to 450°F or grill to medium-high.
- Lay out 4 sheets of aluminum foil, each one 12x18 inches.
- Center one chicken breast half on each sheet of foil with non-stick (dull) side toward food or spray if you're not using non-stick foil, spray the dull side well with non-stick cooking spray.
- Sprinkle with half of Italian seasoning, salt and pepper.
- Combine potatoes, cheese sauce, green onions, peas and remaining Italian seasoning.
- Spoon potato mixture around chicken.
- Sprinkle red pepper over top.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 25 to 30 minutes on a cookie sheet in oven or grill 18 to 20 minutes in covered grill.
- NOTE: 4 cups of frozen shredded hash browns may be substituted. Add 10 minutes to the oven baking time and 5 to 8 minutes to the grilling time.
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