Pestochickengrillpackets Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

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.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

Steps:

• Preheat oven to 425 degrees.
• Blend pesto, walnuts, 2 Tbs lemon juice, 1 Tbs lemon peel (optional) in food processor until just combined.
• Place chicken in pan and coat with full mixture then drizzle with the olive oil.
• Bake 30-45 minutes.
• This can be served over rice or pasta if desired.

Steps:

• In a large bowl, combine the first 11 ingredients. Coat four pieces of heavy duty (12" square) aluminum foil with nonstick cooking spray. Place a quarter of chicken mixture in center of each piece. Fold foil around mixture & seal tightly. Grill, covered over medium high heat for 15-18mins or until chicken juices run clear.
• Carefully open each packet. Sprinkle w/ tomatoes & cheeses. Seal loosely; grill 2 mins longer or until cheese is melted.

Steps:

• Heat oven to 350°F.
• Mix 1/4 cup cheese, pesto and mustard until blended.
• Place chicken in 13x9-inch baking dish; top with pesto mixture and remaining cheese.
• Bake 20 to 25 min. or until chicken is done (165°F).