3 slices bacon,cut into 1/2 inch pieces
3/4 cup purchased baslsamic vinaigrette salad dressing
1 1/2 cups fresh baby carrots, cut in half lengthwise if desired
1 medium onion, cut into 8 wedges
1 medium green bell pepper, cut into 8 pieces
1 medium red bell pepper cut itno 8 pieces
8 ounces fresh whole green beans, trimmed
4 boneless skinless chicken breast halves
Heat gas or charcoal grill. Cook bacon in 12 inch nonstick skillet until crisp; drain on paper towel. Discard all but 2 tablespoons bacon drippins in skillet.
ADd salad dressing to drippings in skillet; mix well. Remove from heat. Remove and reserve 1/4 cup salad dressing mixture from skillet for later use.
Add carrots, onion, bell peppers, and beans to remaining dressing mixture in skillet, stir to coat. With slotted spoon, place vegetables in grill basket. Reserve dressing mixture in skillet.
When grill is heated, place chicken and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken. Cook until chicken is fork-tender and juices run clear and vegetables are crisp-tender.
To serve; arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 cup salad dressing mixture.
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