1 lb. Boneless skinless pheasant breast
1 medium red cooking apple, cored and cut into1/4 inch slices
1medium onion, sliced
1 can sliced water chestnuts, rinsed and drained
½ teaspoon seasoned salt
¼ teaspoon freshly ground pepper

Prepare grill for barbecuing. Place 1 breast in center of 12 * 12 inch square heavy duty foil.  Repeat with remaining breasts.  Arrange apple, onion and water chestnuts evenly over breasts.  Sprinkle evenly with salt and pepper.
Fold opposite sides of foil together in locked folds.  Fold end crimp ends.  Place packets on cooking grate.  Grill for30 to 45 minutes, or until meat is tender and juices run clear.