Grilling the ingredients in foil packets seals in all their delicious flavors and juices. Moist and tasty grilled chicken and tomatoes can be prepared in just 40 minutes with easy clean-up. Serve this recipe on its own or over rice or mixed greens. This recipe is equally delicious using fish fillets instead of chicken. If desired, wrap all the ingredients in one extra-large piece of foil and cook together; shred and serve. Be careful when opening the foil packet so as not to get burned by the steam. Garnish this dish with fresh basil.
Ingredients
4 sprays cooking spray
1 pound uncooked boneless skinless chicken breasts, four 4 oz pieces
1 tsp minced garlic
½ tsp table salt
½ tsp black pepper, freshly ground
4 tsp olive oil, extra virgin
2 cups grape tomatoes
1 cup basil, fresh, leaves, roughly torn
Instructions
Preheat outdoor grill to medium-high.
Tear off four (18- to 20-inch long) pieces of aluminum foil; lightly coat with cooking spray.
To make each packet, put a chicken breast on center of foil; rub chicken with 1/4 teaspoon garlic and then sprinkle with 1/8 teaspoon each salt and pepper. Drizzle 1 teaspoon oil evenly over chicken; top with 1/2 cup grape tomatoes and 1/4 cup basil. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form seal, making sure to leave room for steam. Repeat with remaining ingredients to make four packets.
Place packets on grill and cook until chicken is cooked through, about 15 to 20 minutes.
Open packets (be careful of steam) and remove each piece of chicken to a cutting board; thinly slice or shred into pieces with two forks. Place each portion of chicken on a serving plate and pour tomatoes, basil and juices from packets over top.
