Saturday, August 21, 2010

RR's Pesto Chicken Grill Packets

It's the inevitable approaching end to August. The back to school excitement, anticipation, and stress is coming! I love the newness of a new class, new classroom setup, and unpacking all of the new supplies. I always say in January when people make resolutions that my new year officially starts in September just after labor day. At this point, the to-do list is ambitious, and I am trying to balance accomplishments for work with enjoying the last moments of a flexible schedule. I am using our grill as much as possible these next couple weeks. Before we know it, we will be getting home from work in the dark and craving fall foods. The first week of school is always so draining, and I think I will remake this simple Rachael Ray recipe one night. It is taken from the blog Everything Rachael Ray. If you like pesto, then I think you will like this recipe. I used full sized chicken breasts and increased the cooktime to 40 minutes. We enjoyed these with some grilled corn on the cob.

You will need:
*Olive oil
*4 skinless, boneless chicken breast halves (about 2 pounds)
*Salt and pepper
*1 cup pesto
*2 zucchini, thinly sliced
*3 plum tomatoes, chopped
*8 scallions, trimmed

1. Preheat a grill to medium.

2. Cut four sheets of heavy-duty foil, each about 1 foot long. Drizzle 1 teaspoon olive oil into the center of each sheet.

3. 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.

4. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Add 3 tablespoons pesto over each mound of veggies. Fold the foil over the chicken and vegetables pinching the edges to seal.

5. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully. (I did closer to 40 because I didn't half the chicken breast, and I am terrified of undercooked chicken!)

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