Independence Day Recipes
Grilled Pesto Chicken Packets
Good things come in small packages... and this main dish is no exception!
Yield: 4 servings
Ingredients
- 4 boneless skinless chicken breast halves (1 1/4 pounds)
- 8 Roma (plum) tomatoes, cut into 1/2 inch slices
- 4 small zucchini, cut into 1/2 inch slices
- 1/2 cup basil pesto
Instructions
- Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18 x 12 inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Place packets on plates. Cut large X across top of packet; fold back foil.
Notes
Instead of using foil packets, try the new heavy-duty foil bags made especially for grilling.
Pesto is a sauce made of fresh basil, garlic, oil, pine nuts and grated cheese. A variety of pesto flavors is now available, and you may want to experiment with one of them in this recipe.
Nutrition
Per serving: Calories 330 (Calories from Fat 180 ); Total Fat 20g (Saturated Fat 4g); Cholesterol 80mg; Sodium 350mg; Total Carbohydrate 10g (Dietary Fiber 3g); Protein 31g
Percent Daily Value*: Vitamin A 36%; Vitamin C 26%; Calcium 16%; Iron 14%
Exchanges: 2 Vegetable; 4 Very Lean Meat; 3 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker