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Pesto Chicken Grill Packets

June/July 2009

Pesto Chicken Grill Packets

Antonis Achilleos enlarge

By: Victoria Spencer
Part of this menu: Turkey Curry on Flatbread and more! »

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Key:
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  • 4 Servings
  • Prep 10 min
  • Cook 25 min

Ingredients:

  • Extra-virgin olive oil, for drizzling
  • 4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
  • Salt and pepper
  • 1 cup pesto (see recipe finder)
  • 2 zucchini, thinly sliced
  • 4 plum tomatoes, chopped
  • 8 scallions, trimmed

Side note
Serve with rice.

Directions:

  1. Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.

  2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.

  3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.

  4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

Video How-To:

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