To try: Chicken in foil packet

The Parmesan recipe below is adapted from one in the Pittsburgh Post-
Gazette.

Possible combos:
Chicken tenders, marinated overnight in soy, oyster sauce, ginger
juice, sesame oil and rice wine, with green onions.
Also possible:
Chicken breast, lemon juice, garlic, rosemary, red potatoes;
Layer: green onion, chicken, 8oz can drained pineapple, strips of red
bell pepper; top with mix of teriyaki/ginger/brown sugar

More ideas, great instructions here: http://www.lowfatlifestyle.com/

tip_archive/archive_nov03.htm
Tons of recipes: http://www.alcoa.com/reynoldskitchens/en/recipes/

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Parmesan Chicken Packet

4 tsp grated Parmesan
1 to 2 tsp garlic salt
1 chicken breast
1 tsp olive oil
1 cup sliced carrots
2 small red potatoes, chopped
Salt and pepper to taste

Heat oven to 400. Lay out a double-thickness of tin foil, 12"
square, on a cookie sheet.
Chop potatoes and carrots.
Combine Parmesan and garlic salt.
Rub olive oil on chicken, then press it into the cheese mix, both sides.
Put chicken on tin foil; surround with the veg (don't crowd). Drizzle
remaining oil on chicken; salt and pepper the veg.

Seal foil tightly and bake 25 min. Open packet carefully (watch out
for the steam) and bake 5 minutes longer.

This recipe feeds one person, but it can be doubled or tripled as
needed. Cooking time will vary according to the size of the chicken
breast. To speed things up, chicken tenders may be substituted. Or
the chicken breast can be cut in strips.