8 roma (plum) tomatoes, cut into 1/2 inch slices
1/2 cup basil pesto
1 cup shredded mozzarella
1. Heat grill. Place 1 chicken breast half, 2 sliced tomatoes and 1/4 C mozzarella on one side of foured 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
2. 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.
3. 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.
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