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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - May 25, 2007

Pesto-Chicken Packets

Serves: 4

           Download this recipe.

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
8 roma (plum) tomatoes, cut into 1/2 inch slices
4 small zucchini, cut into 1/2 inch slices
1/2 cup basil pesto

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 x 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.

Betty's Tip
Instead of making your own foil packets, try the new heavy-duty foil bags made especially for grilling.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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