This recipe combines three things we love—
Contents
Caprese, chicken, and foil packets—for a SUPER-easy and bright chicken dinner in just about 30 minutes that is bursting with summer flavors. Cooking chicken breasts directly on the grill grates can tend to dry them out, which is why we love to opt for foil packets instead, which seal in moisture and that Caprese flavor for a tender and juicy way of grilling this lean cut of meat.
Ingredients
- 4(8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 4 c.(2 pints) grape or cherry tomatoes, halved
- 4 tsp.extra-virgin olive oil
- 1/2 c.homemade or store-bought pesto
- 8 oz.mozzarella, thinly sliced
- Balsamic glaze, for drizzling
- 1/4 c.packed fresh basil leaves, torn
Directions
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- Step 1
Prepare a grill for medium-high heat; preheat 5 minutes.
- Step 2Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Arrange 4 (16″-by-12″) pieces of foil on a flat surface. Pull up sides to form a shallow boat. Divide tomatoes among foil packets. Drizzle each with 1 teaspoon oil; season with 1/4 teaspoon salt and a few grinds of pepper.
- Step 3Nestle 1 chicken breast into each foil packet and spread pesto over tops of chicken. Arrange mozzarella over pesto. Tightly fold foil packets to seal, leaving some room between foil and cheese.
- Step 4Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 18 to 20 minutes.
- Step 5Carefully open foil packets. Drizzle with balsamic glaze and top with basil.
- Step 1
