2 large red bell peppers
4 boneless-skinless chicken breasts
non-stick spray for foil
8 tsp. olive oil for drizzling over chicken and peppers
salt and fresh ground black pepper to taste
2 tsp. Greek Seasoning (more or less to taste)
6 oz. crumbled Feta (or less if you’re not a huge Feta fan)
sliced green onions for garnish (optional)
Preheat grill to mediumhigh heat.
Cut off ends and remove seeds from peppers, then cut into lengthwise strips about 3/8 inches wide.
Trim any fat or undesirable parts from chicken breasts and cut into lengthwise strips (about 4 strips per breast, or more if some are larger.)
Crumble the Feta so it’s ready to use.
Prepare four double-thick pieces of foil. (Tear off a long piece, then fold in half.) Put foil pieces out on the counter top and spray the center of each with non-stick cooking spray. When we used olive oil, it burned on the foil.
Put one-fourth of the red pepper strips in the center of each piece of foil, topped with one-fourth of the chicken breast strips.
Drizzle a little olive oil over the chicken and season to taste with salt, freshground black pepper, and Greek Seasoning. (Remember that Feta and Greek Seasoning both have salt.)
Sprinkle one-fourth of the crumbled Feta over the top of each.
You want to seal the packets so there is some room at the top, otherwise the melting Feta will stick to the foil. Do that by lifting the ends of the short sides of the foil up and folding over to make a seal (while you hold it up.) Then fold the other two ends so the packet is sealed.
Turn grill down to medium-low (or for charcoal, pile up the charcoal in the center and put the packets around the outside edges of the grill.)
Put packets on the grill and cook for 15 minutes (without turning!)
After 15 minutes, carefully open one packet to be sure the chicken is done.
Serve hot, with sliced green onions for garnish if desired.
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