4 boneless skinless chicken breast halves
2 medium potatoes, thinly sliced & precooked 5 minutes
1 medium zucchini, cut into ½-inch slices
2 medium carrots, thinly sliced
1½ cup whole mushrooms
1 medium onion, thinly sliced
Salt
Pepper
1 cup apple juice or cider
½ cup apricot preserves, melted (opt.)
Prepare grill to medium-hot heat. Place each chicken breasts on an 18-inch square each pieces of heavy-duty foil. Divide all vegetables among foil packs; season with salt, and pepper. Drizzle with apple juice. Seal foil well, leaving room for steam. Grill for 20-25 minutes, turning once, until chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves if want.
