Grilled Chicken with Basil Potatoes

6 boneless skinless chicken breast halves (for total of 1-1/2 to 2 lbs.)

salt and pepper

1/2 cup Italian dressing

1 Tbsp. flour

1 medium green or red bell pepper, cut in rings

1-1/3 lbs. (4 med) potatoes, cut in 1/4" slices

1 can (4.5 oz.) sliced mushrooms, drained

1-1/2 tsp. dried basil

1 tsp. garlic salt

1/4 tsp. pepper

Mozzarella cheese (optional)

Take 6 aluminum foil pieces and spray them with nonstick cooking spray.  Combine Italian dressing and flour in small bowl.   Onto each piece of foil, place 1 chicken breast.   Sprinkle each with salt and pepper.  Spoon dressing and flour mixture evenly over all chicken breasts.   Divide and arrange green (or red) pepper rings over chicken.   Layer potatoes evenly over chicken and pepper rings.  Sprinkle with mushrooms, basil, garlic salt and pepper.   Bring up foil sides.   Double fold top and ends to seal packet, leaving room for heat circulation inside.   Grill for 23-28 minutes in covered grill.   When done, carefully fold back top of foil, allowing steam to escape.   Spoon sauce that has accumulated in each packet over chicken.   Sprinkle each individual meal with cheese before serving.     6 servings   4 points each