Trim the chicken breasts, if needed. Cut each into 2 equal pieces and place in a medium freezer baggie.

In a small bowl or measuring cup, whisk together the remaining marinated chicken ingredients (Oil, Lemon Juice, and Spices).

Pour the marinade into the baggie of chicken, push most of the air out of the baggie, and seal. Gently massage the bag to coat the chicken pieces.

Chill for at least 2 hours.

About 40 minutes before you plan to serve the meal, get a medium fire going. You can cook this on a charcoal grill, a BBQ, or on a grill plate over a campfire.

For each pouch:

Lay 2 good sized pieces of heavy duty foil crosswise to each other, then spray generously with nonstick cooking spray.

Place one piece of marinated chicken, and about one quarter of the sausage, celery, peppers, and onion in the center of the foil. Season the veggies with a little salt and pepper.

Fold the foil ends in, rolling to form a well sealed packet. (See photos in the post, for how I do it.)

Cook over your fire or grill until chicken reaches an internal temperature of 165 F when an instant read thermometer is inserted, and the vegetables are as done as you like.

Actual cook time will depend on your grill, and the thickness of your chicken, but expect 20-30 minutes.

Open the packets, garnish with a bit of fresh parsley if desired, and serve hot!