Ingredients
1 pound boneless skinless chicken breasts, cut into strips2 medium carrots, julienned1 medium yellow summer squash, julienned1 medium zucchini, julienned1 cup fresh mushrooms, halved1 cup cherry tomatoes, halved4 tablespoons butter2 teaspoons dried tarragon1 teaspoon saltPepper to taste
Preparation
Divide the chicken strips and vegetables among four pieces of heavy-duty foil (about 18 in. square). Top each with 1 tablespoon butter, tarragon, salt and pepper. Fold foil over and seal tightly.
Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender.
