6 Boneless, Skinless Chicken Breasts, diced small
3 T Olive Oil
1 Package Italian Dressing
3 Carrots, peeled, diced
3 Celery Stalks, diced
2 lbs. Fingerling Potatoes, cut in half
1/4 C Fresh Parsley, diced
2 Cloves Garlic, minced
4 T Butter, cubed
2 C BBQ Sauce
2 C Shredded Cheddar Cheese, divided
-Combine olive oil and Italian dressing mix, place cut chicken in sealable container, pour Italian dressing mix over chicken, stir to coat. Refrigerate and marinate for at least 3 hours.
-In large bowl combine all ingredients except butter, only use 1 C cheese. Mix in chicken.
-Place mixture in large sheet of foil, top with butter cubes and remaining cheese. Cover and ensure mixture is sealed.
-Place on grill, cheese side down for 15 minutes. Flip over and continue to cook for 20-30 minutes or until veggies are soft and chicken is cooked. These can be placed over hot fire coals or in the oven.
-Remove from heat and allow to rest (mixture will be hot) for 15 minutes. Enjoy!