Italian-Style Chicken in Al Foil
Serving: 1
IngredientsPreparation
  • 2 meaty chicken pieces
  • 1 medium potato, peeled
  • 1 medium zucchini
  • 1/4 teaspoon [1 mL] salt
  • 3 large stoned ripe olives
  • 2 tablespoons [30 mL] tomato sauce
  • 1/2 teaspoon [2.5 mL] oregano
  • 1 tablespoon [15 g] butter or margarine, into tiny pieces
  • Salt, to taste
  • Salt chicken pieces.
  • Slice peeled potato lengthwise into 1/8-inch [3-mm] thick slices.
  • Slice zucchini into 1/8-inch [6-mm] thick slices.
  • Lay potato slices onto a 18 x 12-inch [45 x 30-cm] double-layered piece each heavy al foil.
  • Salt then top potato slices with zucchini slices; salt.
  • Arrange chicken pieces then ripe olives on top.
  • Pour tomato sauce all over then sprinkle with oregano.
  • Top with butter tiny pieces.
  • Seal into al foil.
  • Cook 5 inches [12.7 cm] from medium charcoals for 25 to 30 minutes on each side, until chicken is no longer pink inside and vegetables softened.