Baked Chicken Breasts on the Grill

"Barbecue Recipes, formerly Patio Recipes revised January, 1985 Can also use Cream of Celery soup"
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr 10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Season chicken breasts with salt and pepper.
  • Combine cream of mushroom soup, garlic, parsley, thyme, and onion.
  • Spread undiluted soup mixture generously on chicken breasts.
  • Wrap in aluminum foil (individually, if you like).
  • Seal tightly.
  • Broil over hot coals for 45 minutes to 1 hour; turn once.

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Reviews

  1. This a really tasty and you can't get much easier. DH adored anything with mushroom soup so this was a given. The single drawback to this is that the chicken steams and even when fully cooked it still has a raw look. Using this cooking method there is no way to avoid that but it is worth considering if your bbq'ing for company. That said, the chicken was moist, tender and well cooked at 45 mins for me. Another excellent point is that clean up tossing away the foil with no pan to scrub, gotta love that. I cooked rice separately and added it into the thin sauce in the packet around the chicken as soon as it was opened. The rice, still hot and fresh soaked up a goos bit of it and, oh my gosh, it was good! Don't be shy about adding seasonings as the chicken will benefit from it. This would also work perfectly in the oven when it's not bbq weather.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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