"ATW80DS" - South Pole Chicken Pockets

 Hydroponic gardens and growing chambers produces the only fresh food that most of the stations on the South Pole will eat during their nine-month winter isolation.

Between February and November, there are about five months of complete 24-hour darkness, and the temperature ranges from -50°F to -100°F, so the bright lights, humid air, plant smells and colors of all sorts are just some of the reasons the“winterovers” are thankful for this escape from the hostile environment outside. Salads are enjoyed the most...

Ingredients:

1 pound peppered bacon

4 medium potatoes, chopped (we like mashed)

3 medium carrots, peeled and chopped

4 fresh Green Beans for each meal

1 medium onion, chopped

4 skinless, boneless chicken breast halves for each meal

1 teaspoon butter for each meal

4 small sprigs of fresh rosemary

garlic salt to taste

Directions:

1.	In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
2.	On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, bacon, beans, carrots, and onion. Arrange the chicken breasts over the vegetables, Top each with 1 teaspoon  butter, and rosemary, season with garlic salt. Fold the foil over the ingredients, and tightly seal.
3.	Preheat an outdoor grill for medium-high heat.
4.	Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.