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Grilled Chicken Parmesan Poultry Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Boneless, skinless chicken breast halves 6 12 18 24 30 36
Mozzarella cheese 4 oz. 8 oz. 12 oz. 16 oz. 20 oz. 24 oz.
Spaghetti sauce* 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.
Grated Parmesan cheese 6 T. 3/4 C. 1 C. + 2 T. 1-1/2 C. 1-3/4 C. + 2 T. 2-1/4 C.

Assembly Directions:
Tear off 6 pieces of foil that are about 18 inches long per recipe. Place one chicken breast in the center of each piece of foil. Slice mozzarella cheese and distribute evenly between the packets. Cover each breast with 1/2 cup of spaghetti sauce. Sprinkle each breast with one tablespoon of Parmesan cheese.

Bring the short sides of the aluminum foil together and fold over twice. Center the fold in the middle of the packet and flatten the packet. Fold over both ends twice to completely seal the packet.

Freezing Directions:
Place the packets on a cookie sheet and flash freeze. Once the packets are frozen, place then in a gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw the packets completely. Heat grill to medium heat or about 350 degrees. Place the packets on the grill. With a pair of tongs, pull up on the centerfold to make a dome. This will give the packet room to steam. Cook for 30 to 40 minutes. At this point you will need to check the chicken to see if it done, especially if the breast is thick.

You can also cook these packets in the oven. Place them on a cookie sheet and cook at 350 degrees for 30 to 40 minutes.

*One 26 oz. jar is approximately 3 C.
To get the chicken to cook faster, you can also slice each breast before placing it on the aluminum foil. This will help it cook faster. Sometimes we do this and then serve the chicken over spaghetti.

Nutritional Info:
Per Serving: 348 Calories; 14g Fat (35.2% calories from fat); 36g Protein; 20g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 866mg Sodium.
Exchanges: 4-1/2 Lean Meat; 4 Vegetable; 2 Fat.

From the Monthly Newsletter (Friday, March 13, 2009)

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