Pestochickengrillpackets Recipes

GRILLED PESTO CHICKEN PACKS

Steps:

• 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 18x12-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.

PESTO PACKET CHICKEN

Steps:

• In saucepan, combine dry pesto mix with water and olive oil.
• Cook 5 minutes.
• In individual pieces of aluminum foil, place one chicken breast half and equal amounts of veggies.
• Sprinkle with garlic salt and pepper.
• Spoon 4 Tbsp.
• of pesto mixture over each packet and fold up.
• Place in 350 degree oven for 30-35 minutes.
• Meanwhile, prepare pasta according to pkg.
• and drain.
• Add about 3/4 of remaining pesto mixture to pasta and toss well.
• To serve, place serving of pasta on each dish and dump the packet of chicken and veggies over top.
• Serve with leftover pesto mixture (opt.), and grated parmesan cheese, if desired.

GRILLED PESTO CHICKEN DINNER

Steps:

• 1.Preheat oven to 375°F. Coat an 11x8 baking dish with nonstick cooking spray.
• 2.In a medium bowl, mix together vegetable blend and 3 tsp. of pesto sauce. Spoon evenly into baking dish. Arrange frozen chicken breasts in single layer on top. Spread remaining 1 tsp. of pesto sauce over chicken breasts.
• 3.Bake uncovered for 18 to 20 minutes, or until heated through.
• 4.Meanwhile, prepare mashed potatoes according to package instructions. In a small saucepan over medium heat, cook Gravy for 3 to 5 minutes, or until heated through, stirring occasionally.
• 5.To serve, divide prepared mashed potatoes and vegetable blend between 6 plates. Place 1 chicken breast on each plate and serve with warm gravy.

FOIL PACKED PESTO CHICKEN

Steps:

• Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
• Spoon 2 Tablespoons of basil pesto over each chicken.
• You can use 8 18 x 12 inch sheets of heavy duty foil if you don't want to purchase the foil packets.
• Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
• Remember to leave space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat.
• Cook 20 to 25 minutes or until juice of chicken is no longer pink.
• To serve, cut a large"X" across top of packet to let steam escape.
• This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.

PESTO GRILLED CHICKEN

Steps:

• Cut chicken breasts into smaller portions and pound about 1/2" thick.
• Combine remaining ingredients, except pesto, and pour over chicken in shallow dish. Allow to marinate for at least 30 minutes.
• Heat grill to 400-450 degrees. Grill chicken breasts on one side until sides no longer appear pink, and flip on the grill.
• Spoon pesto over each piece of chicken. Close grill, and allow to cook until juices run clear.

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PESTO CHICKEN GRILL PACKETS

Steps:

• Preheat a grill to medium.
• Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
• Season the chicken with salt and pepper.
• Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
• Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
• Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.