4 chicken breast
olive oil
lemon juice
1 tsp dill weed
salt and pepper
8 little neck clams
Rub chicken breast with a little olive oil and lemon juice.
Place each in the center of 18-inch square of foil. Season each with dill weed, salt and pepper and surround with clams.
Wrap the foil around chicken and clams and seal the edges.
Bake at 400 degrees F for 30 minutes.
