Grilled Caprese Chicken Foil Packs Grilled Caprese Chicken Foil Packs

Grilled Caprese Chicken Foil Packs

Boomer Gold

This foil pack recipe is perfect to enjoy during a backyard cookout this summer!

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Grilled Caprese Chicken Foil Packs

By Tara Noland

Grilled Caprese Chicken Foil Packs

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Heat grill to medium. Cut four pieces of foil into 18″ x 12″ pieces and set aside.

Cut potatoes in half for large ones or leave the small ones whole and place a quarter of them on each piece of foil.

Salt each package and drizzle with olive oil.

Slice the chicken crosswise with four slices evenly, careful not to slice all the way through. Place the chicken on top of the potatoes.

Spoon approximately one teaspoon of pesto into each slit. Place a slice of mozzarella and tomato into each slit.

Season each breast with salt, pepper and Italian seasoning. Drizzle each breast with olive oil.

Bring the two long ends of the foil up to meet and fold down a few times but not tightly. You want to have air to circulate to cook. Bring up the side inwards so the packs won’t leak.

Place directly on grill for 30 minutes of until chicken reads 165° F and potatoes are tender.

Remove packs from grill and carefully open as they will be hot.

Sprinkle with freshly cut basil if desired.

Step 1 out of 10

Heat grill to medium. Cut four pieces of foil into 18″ x 12″ pieces and set aside.

Step 2 out of 10

Cut potatoes in half for large ones or leave the small ones whole and place a quarter of them on each piece of foil.

Step 3 out of 10

Salt each package and drizzle with olive oil.

Step 4 out of 10

Slice the chicken crosswise with four slices evenly, careful not to slice all the way through. Place the chicken on top of the potatoes.

Step 5 out of 10

Spoon approximately one teaspoon of pesto into each slit. Place a slice of mozzarella and tomato into each slit.

Step 6 out of 10

Season each breast with salt, pepper and Italian seasoning. Drizzle each breast with olive oil.

Step 7 out of 10

Bring the two long ends of the foil up to meet and fold down a few times but not tightly. You want to have air to circulate to cook. Bring up the side inwards so the packs won’t leak.

Step 8 out of 10

Place directly on grill for 30 minutes of until chicken reads 165° F and potatoes are tender.

Step 9 out of 10

Remove packs from grill and carefully open as they will be hot.

Step 10 out of 10

Sprinkle with freshly cut basil if desired.

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