Grilled Parmesan Chicken

4 boneless skinless chicken breasts (4 to 5 oz each)

½ t. salt-free garlic-herb blend

½ c. ranch, or Italian dressing, not dry

¼ c. water 

2 c. quartered small red potatoes

1 c. ready-to-eat baby-cut carrots, cut in half lengthwise  

¼ lb fresh green beans, trimmed 

1/3 c. finely shredded Parmesan cheese

 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil**; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut . Or cook in crockpot on high for 3-4 hours, or in 375 oven for 20-30 minutes. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

 *May use other veggies as well.

 **Double layer if using regular foil.