CAPRESE CHICKEN IN FOIL
- 4 (6 oz each) boneless skinless chicken breasts
- ¼ Cup basil pesto
- 8 oz sliced fresh mozzarella cheese
- 2 large (Roma) tomatoes, cut into 4 slices each, halved
- ½ Tsp Italian seasoning
- ¼ Tsp salt
- ¼ Tsp pepper
- Fresh basil leaves, if desired
375 ° oven Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Using sharp knife, cut 4 crosswise slits about 3/4-inch apart in top of each chicken breast, carefully cutting almost to bottom of chicken breast, but not through. Place each chicken breast on center of each foil sheet.
Spoon slightly less than 1 teaspoon pesto into each slit in chicken breast. Place 1 mozzarella slice and 1/2 tomato slice in each slit. Sprinkle evenly with Italian seasoning, salt and pepper.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Cook 30 minutes in a 375 ° oven- or longer; until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from oven. Carefully fold back foil; garnish with fresh basil leaf.
Variation: Vegetarians can substitute a portobello mushroom in place of the chicken