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