Grilled Pesto Chicken Packs
Delicious!! And so easy! I added some green bell pepper and some mushrooms and mozzarella cheese...YUM. I definitely want to make this again soon. I used the Classico brand of pesto.
This was very good and super easy. The vegetables were very bland. I had to salt and pepper my meal. Next time I will season the vegetables before grilling.
Recipe was quick and easy. I used store bought pesto which was not very good. I am going to try this agian with fresh home made basil. Hopfully homemade pesto will add more flavor. I also added mushrooms and green/red bell peppers.
Try this variation: just as good, maybe better: Substitute chopped tomatoes, basil, olive oil, crushed garlic and salt for pesto and add fresh, sliced mushrooms. Delicious and very easy!
- 4
- 15 mins
- 40 mins
Ingredients
- 4 boneless skinless chicken breast halves (1 1/4 pounds)
- 8 roma (plum) tomatoes, cut into 1/2 inch slices
- 4 small zucchini, cut into 1/2-inch slices
- 1/2 cup basil pesto
Preparation
Step 1
1 Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
2 Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3 Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.