Chicken and Zucchini Foil Packs
Recipe information
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Cooking:
45 min.
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Servings per container:
2
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Source:

Ingredients for - Chicken and Zucchini Foil Packs

1. 1 large sweet onion, thinly sliced -
2. 1 teaspoon olive oil -
3. 4 large fresh button mushrooms, thinly sliced -
4. 2 tablespoons tomato paste -
5. 2 tablespoons chopped fresh basil -
6. 1 teaspoon chopped fresh oregano -
7. 1 cup chicken broth or stock -
8. 2 boneless skinless chicken breasts (6 ounces each) -
9. 1/4 teaspoon salt -
10. 1/4 teaspoon pepper -
11. 1 medium zucchini, thinly sliced -

How to cook deliciously - Chicken and Zucchini Foil Packs

1. Stage

Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly.

2. Stage

Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.

3. Stage

Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.