Serves: 4
Ingredients:
6 tablespoons unsalted butter, melted
2 tablespoons ranch seasoning
pepper, to taste
vegetable oil
2 large boneless skinless chicken breasts
2 russet potatoes
1 carrot
1 celery rib
1 cup cheddar cheese, shredded
Directions:
Preheat oven to 425 degrees. Whisk butter, ranch seasoning, and pepper together. Brush vegetable oil on one side of two large sheets of aluminum foil. Place one chicken breast in the center of each sheet on the oiled side. Wash and peel potatoes, carrot, and celery. Cube potatoes. Cut carrot into medallions. Cut celery into half moon shapes. Put veggies in butter mixture and stir until coated. Arrange the vegetables around the chicken breasts. Drizzle the remainder of the butter mixture over the chicken breasts. Seal foil around chicken and vegetables. Place foil packets on a cookie sheet and bake for 45 minutes. Carefully open the packets and top chicken and vegetables with cheese. Set the oven to broil on high. Leaving the packets open, broil just until cheese is melted. Cut each chicken breast in half and serve with vegetables. Have with a glass of water.
Former Browniemaker 