Chicken Mushroom Bundles

3 whole chicken breasts, split
Salt and pepper
2 potatoes cut into ½-inch slices
5 carrots cut into ¾-inch slices
12 mushrooms, thinly sliced
¾ teaspoon salt, divided
6 tablespoons butter or margarine
6 tablespoons dry sherry
Fresh parsley sprigs


Place each chicken breast on a large piece of heavy-duty aluminum foil. Sprinkle with salt and pepper. Divide potato slices, carrot slices and mushroom slices equally among bundles. Salt vegetables in each packet with 1/8-teaspoon salt; dot each with 1-tablespoon butter. Pour 1 tablespoon sherry into each bundle. Seal foil tightly. Cook on grill about 1 hour. Unwrap bundles and place on serving plates. Garnish with parsley sprigs.

Note: Two tablespoons cream of chicken soup may be added to each bundle instead of sherry.

Yield: 6 servings