Pesto Chicken Packets 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.

FOIL-PACK CREAMY PESTO CHICKEN & RICE

Steps:

• Heat oven to 400°F.
• Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
• Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
• Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.

PESTO CHICKEN AND POTATOES IN PARCHMENT PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
• Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
• Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
• Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

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 CHICKEN PUFF PASTRY PACKETS

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
• Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
• Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

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.

PESTO-CHICKEN PACKETS

Steps:

• Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on 1 side of each of 4 sheets of heavy-duty aluminum foil, 18 12 inches. Spoon 2 tablespoons pesto over chicken mixture. Fold other half of foil over chicken and vegetables so edges meet. Seal edges, making a tight 1/2-inch fold fold again. Allow space on sides for circulation and expansion. Repeat folding to seal each side.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 foil packets on plates. To serve, cut a large X across top of packet fold back foil.1 Serving: Calories 330 (Calories from Fat 180) Fat 20g (Saturated 4g) Cholesterol 75mg Sodium 330mg Carbohydrate 10g (Dietary Fiber 3g) Protein 31g% Daily Value: Vitamin A 12% Vitamin C 26% Calcium 14% Iron 14%Diet Exchanges: 4 Lean Meat, 2 Vegetable, 1 1/2 FatBetty's TipInstead of making your own foil packets, try the new heavy-duty foil bags made especially for grilling.

PESTO CHICKEN & VEGETABLE MEDLEY PACKETS

Steps:

• Heat oven to 400°F.
• Mix cream cheese, pesto sauce and lemon zest until blended.
• Spoon 1/3 cup rice onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Turn up sides of foil; slowly pour 1/3 cup broth over rice on each foil sheet. Top evenly with vegetables, chicken, cream cheese mixture and Parmesan. Fold foil to make 4 packets.
• Place packets in single layer on baking sheet.
• Bake 25 to 28 min. or until chicken is done (165°F). Remove packets from oven; let stand 2 min. Cut slits in foil to release steam before carefully opening each packet. Sprinkle with basil.