Monday, June 15, 2009

Pesto Chicken Packets

Made these the other night for dinner and they were delicious. This entree is on our menu rotation now.

To make two entrees: Slice 1 zucchini, chop 2 Roma tomatoes and clean 4 to 8 green onions, saving the white and mostly pale green parts for the recipe.

Cut heavy duty foil into 12 to 15 inch long pieces. One per entree. Drizzle a a little EVOO on the center of each piece of foil and place a boneless, skinless chicken breast on each. Spread each breast with a tablespoon of pesto. Pile the half of each veggie on each chicken breast, starting with zucchini and ending with green onions.

Spread another 2 to 3 tablespoons of pesto on top of each one. Bring foil up and seal top then sides to make a leak proof packet. Place packets on a baking sheet and bake in a preheated 355 degree F oven for about 35 to 40 minutes. (You can also cook these on your grill using indirect method, grill preheated to medium. Close grill when cooking for about 25 minutes.

When finished cooking, carefully open each packet. There is a lot of steam, be careful. It created lovely juice when cooking. I removed from packets and served a top steamed brown rice. Buon Appetito!

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