Spanish Chicken Packet

Because there is a lot of liquid in this recipe, you must use

a heavy duty aluminum foil bag made for cooking.

3 unpeeled potatoes, cut into cubes (4 cups)
2 green bell peppers, chopped
1 onion, chopped
12 large pimento stuffed green olives, chopped
1 14-oz. can diced toamtoes with roasted garlic, undrained
1 Tbsp. flour
1 Tbsp. chili powder
1 tsp. salt
1-1/2 lbs. chicken tenders (not breaded)

Heat grill. Mix potatoes, bell peppers, onion, olives and tomatoes in large bowl. Stir in flour, 2 tsp. chili powder and 1/2 tsp. salt. Spoon into large heavy duty aluminum foil bag.

Sprinkle remaining 1 tsp. chili powder and 1/2 tsp. salt over chicken. Place chicken on top of vegetables in bag. Double fold open end of bag and place on cookie sheet to carry to grill.

Slide foil bag onto grill. Grill 4-5" from medium high coals about 20 minutes, or until potatoes are tender and chicken is thoroughly cooked. 6 servings

Calories: 250
Fat: 5 grams
Sodium: 800 mg

Source: Betty Crocker's Picnics and Potlucks