4x4_AU_2016_08_

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INGREDIENTS

Serves 1 (but make many as you like)
1 boneless chicken thigh/skinless chicken breast (or
pre-marinatedchicken)
Garlic/herb seasoning (not needed if using pre-marinated chicken)
2 tbs ranch dressing
1-2 tbs water
Onion or leek,thinly sliced
1 potato, thickly sliced
½ carrot, cut into thick sticks
Handful of green beans
Bacon or ham (optional)
Black pepper
Grated parmesan cheese

DIRECTIONS
Preparation time: 10-15min
Cooking time: 20-30min, depending on cut of chicken

• You can cook these parcels over a fire, on a barbecue plate on top of
  yourgas stove, or in the oven.


• For each parcel you need one piece of heavy-duty foil (46 x 30cm)
  covered with cooking oil (if you don’t have heavy-duty foil, use two
  sheets of foil stacked on top of each other).


• Place the chicken in the middle of the foil and sprinkle on some garlic/
  herb seasoning.


• In a bowl, mix the ranch dressing with the water and add the
  vegetables. Stir to combine.


• Spoon the vegetables over the chicken and pour the dressing mix
  on top.
  
  
  • Sprinkle with parmesan cheese (as little or as much as you want).
  
  
  • Seal the foil edges and cook over the fire/grill/barbecue plate.
  
  
  • Rotate the packets every five minutes to prevent the bottom from
    burning. Cook for approximately 20 minutes (the length of time will
    depend on the thickness of the chicken).
  
  
  • Don’t have the fire too hot or you’ll burn the bottom of the chicken/
    veggies. It’s best to cook it longer and slower.
  
  
  • Fold back the foil to allow steam to escape. Then test the chicken and
    veggies to see if they are done. Reseal if they need a little more time.
  
  
  • Don’t flip over as you’ll lose all the lovely juices.
  
  
  • To serve, simply open the foil packet and eat.
  
  
  
  

VIV’S HINTS

DON’T cut the vegetables too thick or they’ll take longer to cook than

thechicken.However, if you cut the veggies too small they’ll turn to

mush. The quantity (and type) of vegetables you put into each parcel is

up to you.

If using a barbecue that has a lid, close it, as it will keep in all the heat

and cook the packets more evenly.

To make a foil packet, lay a large sheet of heavy-duty foil (or a double

layer of regular foil) on a flat surface, then spray the surface with oil.

Next, put the ingredients in the centre of the foil and bring the short ends

of the foil together, leaving some room in the packets for the steam. Fold

twice and pinch the seams tightly to keep the steam from escaping.

WEBSITE OF THE MONTH

THE Food Network is a huge website with a plethora of recipes.

Theyeven have a page called‘50 Things to Grill in Foil’. Check it out:

http://www.foodnetwork.com.

For more great recipes:Check out Ron & Viv Moon’s website at http://www.guidebooks.com.au

Follow their Facebook page:www.facebook.com/MoonAdvPub

http://www.4X4australia.com.au

camp cook

VIV MOON

TUCK INTO THESE DELICIOUS FOIL-WRAPPED CHICKEN TREATS.

RANCH CHICKEN IN FOIL WRAP