This foil pack recipe is perfect to enjoy during a backyard cookout this summer!
Equipment
- 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
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Instructions
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Step 1
Heat grill to medium. Cut four pieces of foil into 18″ x 12″ pieces and set aside.
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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.
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Step 3
Salt each package and drizzle with olive oil.
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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.
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Step 5
Spoon approximately one teaspoon of pesto into each slit. Place a slice of mozzarella and tomato into each slit.
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Step 6
Season each breast with salt, pepper and Italian seasoning. Drizzle each breast with olive oil.
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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.
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Step 8
Place directly on grill for 30 minutes of until chicken reads 165° F and potatoes are tender.
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Step 9
Remove packs from grill and carefully open as they will be hot.
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Step 10
Sprinkle with freshly cut basil if desired.
