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Caprese Chicken Foil Pack

(4)
  4 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 4 servings
  • Pinterest
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All your favorite Caprese flavors in these easy and delicious stuffed chicken breasts.

Ingredients

4
boneless skinless chicken breasts (6 oz each)
1/4
cup basil pesto
8
oz sliced fresh mozzarella cheese
2
large plum (Roma) tomatoes, cut into 4 slices each, halved
1/2
teaspoon Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
Fresh basil leaves, if desired

Steps

  • 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2 Using sharp knife, cut 4 crosswise slits about 3/4-inch apart in top of each chicken breast, carefully cutting almost to bottom of chicken breast, but not through. Place each chicken breast on center of each foil sheet.
  • 3 Spoon slightly less than 1 teaspoon pesto into each slit in chicken breast. Place 1 mozzarella slice and 1/2 tomato slice in each slit. Sprinkle evenly with Italian seasoning, salt and pepper.
  • 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 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil; garnish with fresh basil leaf.
  • 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2 Using sharp knife, cut 4 crosswise slits about 3/4-inch apart in top of each chicken breast, carefully cutting almost to bottom of chicken breast, but not through. Place each chicken breast on center of each foil sheet.
  • 3 Spoon slightly less than 1 teaspoon pesto into each slit in chicken breast. Place 1 mozzarella slice and 1/2 tomato slice in each slit. Sprinkle evenly with Italian seasoning, salt and pepper.
  • 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 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil; garnish with fresh basil leaf.

Expert Tips

Serve with a fresh fruit salad to complete the meal.

To bake foil packs: Heat oven to 350°F. Prepare foil packs as directed in recipe. Place packs on large cookie sheet. Bake 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
571.0
Calories from Fat
210
% Daily Value
Total Fat
35.6g
55%
Saturated Fat
9.8g
49%
Trans Fat
0g
Cholesterol
179.7mg
60%
Sodium
952.9mg
40%
Total Carbohydrate
8.3g
3%
Dietary Fiber
1.5g
6%
Sugars
5.1g
Protein
53.9g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
18.80%
19%
Calcium
44.50%
44%
Iron
14.20%
14%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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