Grilled Pesto Chicken Packs

Four-ingredient recipe! Put an Italian twist on basic chicken breasts with pesto and roma tomatoes.

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Servings 4

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ingredients 4
Prep Time 15 min
Total Time 0 min

Ingredients

4: boneless skinless chicken breast halves (about 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

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Directions

1 Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place 1 chicken breast half, one-fourth of tomatoes and one-fourth of the zucchini on one side of each foil piece. 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 each packet; fold back foil.

EXPERT TIPS

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Expert Tips

Instead of using foil packets, try the new heavy-duty foil bags made especially for grilling.

Pesto is a sauce made of fresh basil, garlic, oil, pine nuts and grated cheese. A variety of pesto flavors is now available, and you may want to experiment with one of them in this recipe.