Chicken and Potatoes Romanoff

• 4 boneless skinless chicken breast halves (1 to 1 1/4 lb.)
• 1 tablespoon italian seasoning, divided
• salt and pepper
• 1 (20 ounce) packagerefrigerated shredded potatoes
• 1 (17 ounce) jar alfredo sauce
• 4 green onions, chopped
• 1 (10 ounce) package frozen green peas
• 1 medium red bell pepper, chopped

1. Preheat oven to 450F or grill to medium-high.
2. Lay out 4 sheets of aluminum foil, each one 12x18 inches.
3. Center one chicken breast half on each sheet of foil with non-stick (dull) side toward food or spray if you're not using non-stick foil, spray the dull side well with non-stick cooking spray.
4. Sprinkle with half of Italian seasoning, salt and pepper.
5. Combine potatoes, cheese sauce, green onions, peas and remaining Italian seasoning.
6. Spoon potato mixture around chicken.
7. Sprinkle red pepper over top.
8. Bring up foil sides.
9. Double fold top and ends to seal packet, leaving room for heat circulation inside.
10. Repeat to make four packets.
11. Bake 25 to 30 minutes on a cookie sheet in oven or grill 18 to 20 minutes in covered grill.
12. NOTE: 4 cups of frozen shredded hash browns may be substituted.
13. Add 10 minutes to the oven baking time and 5 to 8 minutes to the grilling time.

chicken breast halves, italian seasoning, salt, potatoes, alfredo sauce, green onions, green peas, red bell pepper

Taken from www.food.com/recipe/chicken-and-potatoes-romanoff-479037 (may not work)