Chicken and Gravy

1 Reynolds Hot Bags� Foil Bag, large size
6 cups frozen hash brown potatoes
Salt and pepper
6 boneless, skinless chicken breast halves (1 1/2 to 2 lb.)
1 jar (12 oz.) chicken gravy
2 tablespoons flour
2 tablespoons country-style or regular Dijon mustard
1 teaspoon dried rosemary, crushed
1 cup chopped red or green bell pepper

Preheat grill to medium-high. Open foil bag. Spray inside of foil bag with nonstick cooking spray. Arrange potatoes in foil bag in an even layer; sprinkle with salt and pepper. Place chicken in an even layer on top of potatoes. Combine gravy, flour, mustard and rosemary; spoon over chicken.

Top with red pepper. To seal, double fold open end of foil bag. To cook, slide foil bag onto grill. Grill 20 to 25 minutes in covered grill. Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

Number of Servings: 5-6