Grilled Pesto Chicken Packets

Grilled Pesto Chicken Packets
from Rachel Ray

Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)

Salt and pepper

1 cup pesto

2 zucchini, thinly sliced

4 plum tomatoes, chopped

8 scallions, trimmed


Directions:

1.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.

2.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.

3.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.

4.Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

What I changed:
I followed this recipe closer than the last Rachel Ray attempt.  This time I just used onions instead of scallions and broccoli instead of tomatoes.  We had this with oven baked red potatoes. (See separate recipe!)