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Dill Chicken In Foil

8 broiler-fryer chicken thighs, skinned
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/2 cup butter-flavored margarine, melted
2 tablespoons lemon juice
1/2 teaspoon dry dill weed
8 teaspoons sliced green onion (tops included)
1 cup thinly-sliced carrots
6 ounces Swiss cheese, cut in 8 slices

1. Sprinkle chicken thighs with salt and pepper.
2. In small container, mix together melted margarine, lemon juice and dill weed.
3. Cut eight 12-inch squares of heavy duty aluminum foil; spray each with vegetable cooking spray. Place 1 teaspoon of dill-margarine sauce on center of each foil square; place 1 chicken thigh on sauce. On each chicken thigh, sprinkle 1 teaspoon green onion and 2 tablespoons carrot slices; top each with 1 additional teaspoon of the sauce and 1 slice of cheese. Fold foil into packets, sealing securely. Label, date and freeze chicken until needed.*
4. When ready to serve, put frozen foil packets in baking pan and place in 400 degrees F. oven for about 1 hour or until fork can be inserted in chicken with ease.

Makes 4 servings.

* If serving immediately without freezing, place foil packets in baking pan and bake in 400 degrees F. oven for about 35 minutes of until fork can be inserted in chicken with ease.

Recipe provided courtesy of the National Chicken Council. Used with permission.