Grilled Caprese Chicken Foil Packs
Boneless chicken breasts butterflied and stuffed with pesto, fresh mozzarella, and tomato, then grilled in foil packs with baby potatoes. The chicken cooks through while potatoes become tender, all seasoned with Italian herbs and finished with fresh basil.
Ingredients
- 1 ½ lbs little potatoes
- (to taste) extra virgin olive oil
- (to taste) salt and pepper
- 4 large boneless skinless chicken breasts
- ⅓ cup pesto
- 8 oz fresh mozzarella ball, sliced and then cut in half to make 16 pieces
- 3 large roma tomatoes, sliced and then cut in half to make 16 pieces
- (to taste) italian seasoning
- garnish fresh basil
Instructions
- 1
Heat grill to medium.
- 2
Cut four pieces of foil into 18 inch by 12 inch pieces.
- 3
Cut potatoes in half for large ones or leave small ones whole, dividing evenly among foil pieces.
- 4
Salt potato portions and drizzle with olive oil.
- 5
Slice each chicken breast crosswise with four slices, careful not to slice all the way through.
- 6
Place chicken on top of potatoes.
- 7
Spoon pesto into each slit, then place mozzarella and tomato into each slit.
- 8
Season chicken with salt, pepper, and Italian seasoning, then drizzle with olive oil.
- 9
Bring the two long ends of foil up to meet and fold down a few times, leaving air to circulate. Bring up the sides inward so packs will not leak.
- 10
Place directly on grill for 30 minutes or until chicken reaches 165 degrees F and potatoes are tender.
- 11
Remove packs from grill and carefully open as they will be hot.
- 12
Sprinkle with freshly cut basil if desired.
Tips
Do not slice chicken all the way through to keep the breast intact for stuffing.
Leave foil loosely sealed to allow air circulation for even cooking.
Use a meat thermometer to ensure chicken reaches 165 degrees F for food safety.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days. Reheat gently in oven to avoid drying chicken.
Prepare foil packs up to 4 hours in advance. Store in cooler until ready to grill.
Serve immediately after opening foil packs while hot. Garnish with fresh basil at table.
Common Mistakes
Do not seal foil tightly to avoid steaming instead of grilling.
Do not slice chicken completely through; keep skin and bottom intact for stuffing.
Do not skip checking chicken internal temperature to avoid undercooked meat.