Papillotes chicken and grilled vegetables to the Greek

Papillotes chicken and grilled vegetables to the Greek

4 small boneless skinless chicken (1lb or 450 g)
1 lb (450 g) new potatoes red, sliced ​​1/4 inch thick
1 red pepper, cut into 1/2 inch
1 small zucchini, cut into 1/2 inch
2 cloves garlic, finely chopped
1/4 cup dressing with olive oil extra virgin Greek Feta Kraft
1 c. in of fresh chopped oregano soup


Preheat barbecue to medium-high heat.
Place 1 chicken breast in the center of 4 large sheets of heavy-duty foil; garnish vegetables, garlic and vinaigrette. Fold the leaves to curl 4.
Broil 30 to 35 minutes or until chicken is cooked through (170 º F). Practice slits in the foil to allow steam to escape before opening the parcels. Sprinkle with oregano.


If chicken breasts sold at your grocery store weigh more than 1/4 lb (115 g), they will take longer to cook. Make sure you cook them long enough so that they are no longer pink in center and juices run clear.

Preparation: 15 minutes
Cooking time: 30-35
Serving Size: 4.1 papillote (280 g).