Prosciutto-Wrapped Chicken Foil Packs

By duckieq

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

Preparation

Step 1

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.