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Chicken in a Bag
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Chicken breasts, boneless, skinless
Red potatoes
Corn on the cob
1 medium onion
1 package dry onion soup mix
1 tablespoon flour
4 tablespoons butter or margarine
large size Reynolds Hot Bags
Dice onion and cut potatoes into bite size pieces. Shuck corn and cut into halves, if desired. Put everything into the Reynolds Hot Bag and fold the opened end twice to seal. Put it on top of the grill or on the tri-pod grill surface about five inches above the fire. Turn the bag carefully after about 15 minutes and cook another 15 minutes on the second side. Open the bag carefully so the steam doesn't burn you! Enjoy your meal and the easy clean up!
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