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

15 mins
30 mins


  • Heavy duty foil
  • grill


  • 1.5 lbs little potatoes
  • (to taste) extra virgin olive oil
  • (to taste) salt and pepper
  • 4 large boneless skinless chicken breasts
  • 1/3 cup pesto
  • 8 oz fresh mozzarella ball, sliced and then cut in half to make 16 pieces
  • 3 large roma tomatoes, sliced and then cut in half to make 16 pieces
  • (to taste) italian seasoning
  • garnish fresh basil


  • Step 1

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

  • Step 2

    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

    Salt each package and drizzle with olive oil.

  • Step 4

    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

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

  • Step 6

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

  • Step 7

    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

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

  • Step 9

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

  • Step 10

    Sprinkle with freshly cut basil if desired.