For a simply made but flavourful meal, Angie Quaale, owner of Langley’s Well Seasoned: A Gourmet Food Store, says “you can’t get whole lot quicker or easier than this”, of her Italian-style chicken recipe.
“You can leave the chicken breast whole if you prefer, just adjust to the cooking time and don’t forget your digital thermometer—that is the only way to be sure the meat is fully cooked and not overcooked,” Quaale advises.
Quaale also says you can use cherry tomatoes and basil from your own gardens, and store-bought pesto can be used as well if you don’t have any homemade.
Caprese chicken foil pouch
4 boneless, skinless chicken breasts, butterflied
kosher salt and freshly cracked black pepper, to taste
1 cup your favorite pesto
12 fresh cherry tomatoes, halved
4 ounces fresh mozzarella cheese, cut into 4 slices
¼ cup basil leaves, chopped
Preheat your BBQ to medium, about 135 C (375 F).
Cut four sheets of foil, about 12-inches long.
Add chicken to the center of each foil and season generously with salt and pepper, to taste.
Top chicken with pesto, tomatoes, and mozzarella.
Fold the sides of the foil over the chicken, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until the chicken is completely cooked through, reaching an internal temperature of 74 C (165 F), for about 15 minutes (depending on how thick your chicken is).
Remove from the grill, carefully open the foil pouches, and sprinkle with basil.