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Caprese Chicken Foil Packs Recipe

Caprese Chicken Foil Packs
Source: Pillsbury

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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
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.

Dinner

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A recipe from Pillsbury

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