Prosciutto-Wrapped Chicken Foil Packs

Prosciutto-Wrapped Chicken Foil Packs
Prosciutto-Wrapped Chicken Foil Packs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless skinless chicken breasts (6 oz each)

  • 1/4

    cup refrigerated basil pesto

  • 4

    (1-oz) slices fresh mozzarella (from 8-oz package) SAVE $

  • 4

    slices prosciutto SAVE $

  • 1

    tablespoon olive oil

  • 1/4

    teaspoon salt

  • 1

    jar (6 oz) marinated artichoke hearts, drained

  • 2

    cups grape tomatoes, halved

  • 3

    cloves garlic, finely chopped

  • 1/2

    teaspoon crushed red pepper flakes

  • 2

    tablespoons thinly sliced fresh basil leaves

  • 1

    baguette

  • 2

    t tablespoons olive oil

Directions

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. 2 In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon 1 tablespoon pesto into pocket in each chicken breast. Add 1 slice mozzarella to each pocket. Wrap each breast in a slice of prosciutto. Secure with toothpicks. Rub chicken breasts with 1 tablespoon olive oil and the salt. 3 In medium bowl, mix artichoke hearts, tomatoes, garlic and pepper flakes. Place chicken breast on center of each sheet of foil. Spoon vegetable mixture evenly around each chicken breast. 4 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. 5 Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 6 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with basil. 6 Meanwhile, cut baguette in half vertically. Cut halves in half lengthwise; brush cut sides with 2 tablespoons olive oil. Place bread cut sides down on grill over medium heat. Cover grill; cook 1 to 2 minutes on uncut side until grill marks form. Turn; cook 1 to 2 minutes on cut side until grill marks form. Cut into slices on the bias. Serve with foil packs. 7 To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with basil. For the bread, place oiled bread halves on cookie sheet. Broil with tops 3 to 4 inches from heat 2 to 3 minutes or until toasted.

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