Ingredients
2 lb. baby creamer potatoes, halved or quartered if large
1 small yellow onion, chopped
3 tbsp. extra-virgin olive oil
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1/4 c. Wellsley Farms Sauvignon Blanc (optional), plus more for serving
4 boneless skinless chicken breasts
4 slices Wellsley Farms thick-cut bacon
2 1/2 c. shredded cheddar
3 c. frozen broccoli, thawed
2 green onions, thinly sliced
Ranch dressing, for serving
Preparation
Step 1Preheat grill or grill pan to medium-high. Cut 4 sheets of aluminum foil, (approx. 18-inch squares).Step 2In a large bowl, toss potatoes and onion with oil and garlic powder. Season with 1 teaspoon salt and ⅛ teaspoon pepper. Divide potato mixture among pieces of aluminum foil. Step 3Add a piece of chicken to each foil packet and season chicken with 1 teaspoon salt and ¼ teaspoon pepper. Fold up edges of package to create a boat. Pour 1 tablespoon white wine over potato mixture in each packet.Step 4Fold foil around chicken and potato mixture to seal tightly. Step 5Arrange foil packets, chicken side down, in a single layer on the grill. Grill packets 10 minutes, then flip. Grill until chicken is cooked through and potatoes are tender, about 5 minutes more. Step 6Carefully, remove foil packets to a work surface and open them, there will be hot steam, so be careful! Sprinkle each with broccoli and cheese. Then reseal foil. Step 7Return packets to grill until cheese is melty and broccoli is warm, 2 minutes.Step 8Meanwhile, arrange bacon in a medium nonstick skillet and place over medium heat. Cook, turning halfway through, until golden on both sides, about 8 minutes. Transfer bacon to a paper-towel lined plate and let cool. Crumble bacon into bite-sized pieces.Step 9Carefully open packets and top each with cooked bacon and green onions, and drizzle with ranch. Serve warm with wine.
