Pesto Chicken Grill Packets

As I mentioned in my last post, making pesto in big batches and freezing it is a great way to ensure you have it on hand throughout the year. I had quite a few basil plants last summer and used them all up in September to make my regular pesto. I had one batch left in the freezer (a 1-cup portion) and knew it was perfect for this recipe. I ran across it in my Rachael Ray magazine. It calls for you to cook the packets on an outdoor grill... which I lack. Luckily Rach tells you how to cook it in the oven.

The grill packets include a nice selection of veggies: zucchini, tomatoes and scallions. Because these packets are rolled up tight, the moisture from the chicken is trapped and helps cook the veggies. Dale must have thought I was crazy when I pulled the packets out of the oven and started murmuring, "They're so beautiful! They're perfect!!" I believe I've mentioned before how frustrating cooking chicken can be. Due to health concerns you have to make sure it's cooked enough, which can lead to the outside getting overcooked, especially on the stove top. When I opened the first (and largest) packet I quickly stuck it with my thermometer and it was the perfect temp! Happy Alli! The veggies were perfectly cooked. Dale avoided his zucchini, he just doesn't know that he likes it yet :-) The chicken had just the right amount of moisture and paired with the home-made pesto... oh my mouth is watering just remembering it!


I made Giada de Laurentiis' Basic Risotto. My sister made it a few weeks ago and it was perfect! I had a few other things going on so I wasn't as diligent about stirring and it seemed to change the end result slightly, but it was still yummy. I'm going to have to make my sis my risotto girl. I also sauteed some asparagus. Just chop each asparagus into 3 pieces (approximately 2" long each) and saute in some olive oil, tossing the pan every minute or so. Dale shocked me while we were eating by telling me how much he loves asparagus. It was a revelation a few months ago when I learned that asparagus can taste good when it isn't steamed to death! By cooking it on the stove top it's easier to poke or sample pieces to test the doneness. Finish with a little salt and pepper and you're set!

This chicken recipe is super easy and will be perfect this summer for those of you who have an outdoor grill!


Pesto Chicken Grill Packets
Recipe: Victoria Spencer, Rachael Ray Magazine
4 Servings

Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves
Salt and pepper
1 cup pesto
2 zucchini, thinly sliced crosswise into circles
4 plum tomatoes, chopped
8 scallions, trimmed (I sliced into pieces about 2-3" long)

1. Preheat grill to medium (or preheat oven to 355-degrees). Cut four 12-inch long sheets of heavy-duty foil. Drizzle 1 Tbsp. olive oil into the center of each sheet.

2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 Tbsp. pesto on top of each piece.


3. Mound a quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 Tbsp. pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal (I try to have the seam along the top so the juices can't leak out).

4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully (the steam is hot!). (If using oven, place packets on a pan and bake for 35 minutes).