POCKET CHICKEN

When making these don't let the top of the foil touch the cheese and sauce as it will stick to the alium. foil. If it does just put some more on the chicken and keep it open and let it melt.
2 Boneless Skinless thin Chicken Breast Cutlets
1 Tablespoon Italian Seasoning
1/2 Teaspoon Garlic Powder
Salt, Pepper and Parmesan Cheese to taste
2 Medium Red Potatoes or regular potatoes, sliced thin
1/4 Cup or more of Marinara Sauce for each packet
1/4 Cup or more Mozzarella Cheese

Preheat the grill to 400 or preheat the oven to 400. Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each one with cooking spray. Wash the potatoes and slice in thin slices. Put the potatoes in a oval shape onto the middle of the foil and sprinkle them with the salt, pepper and parmesan cheese. Mix garlic and italian seasoning together and sprinkle on both sides of the chicken. Also add some salt and pepper. Put the chicken on top of the potatoes. Then add the marinara sauce and 1/8 cup of the cheese. Raise up the ends of the foil and fold twice. Now do the long end. Don't let it touch the top of the chicken as the cheese will stick to the foil. Grill or bake in the oven for around 30 minutes or until chicken is done. Can add more cheese to the top if you like. Poke holes in the pack before opening to let some of the steam out or you will get burned.