6 boneless chicken breasts
4 medium potatoes
6 (4-inch) corn-on-the-cob
3 medium squash
3 medium zucchini
1 pkg. frozen green beans
6 jalapeno peppers (optional)
1/4 c. butter

You will need one Reynolds Hot Bag.

Cube potatoes, squash and zucchini after washing. Put in foil bag. Season with seasoning salt. Add frozen green beans or fresh if in season to bag. Add corn-on-cob and then chicken to foil bag. Add seasoning and cube butter and lay on top of chicken. Lay jalapeno peppers on top of chicken and close bag. May be cooked on top of grill outside for 1 hour or in oven at 350°F for 1 1/2 hours. May also be cooked in 200°F oven for 8 hours.

Makes 6 servings.