Lemon Chicken and Zucchini Foil Packs
www.pillsbury.com
www.pillsbury.com
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Ingredients

  • 1 lb zucchini (about 3 medium)
  • 11 tablespoon chopped fresh thyme leaves
  • 11 teaspoon grated lemon peel
  • 11 teaspoon salt
  • 14 boneless skinless chicken breasts (6 to 7 oz each)
  • 12 teaspoons lemon pepper
  • 18 lemon slices
  • 11/4 cup butter
  • 1 Shredded Parmesan cheese, if desired1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Cut zucchini in half lengthwise and again crosswise into 1 1/2-inch pieces.
  • 12 In small bowl, mix zucchini, thyme leaves, lemon peel and salt; toss to combine. Place chicken breast on center of each sheet of foil; season with lemon pepper. Dividing evenly, spoon zucchini mixture around each chicken breast. Top each chicken breast with 2 lemon slices and 1 tablespoon butter.
  • 13 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.
  • 14 Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil, and garnish with shredded Parmesan cheese.
  • 15 To make in oven, place packs on cookie sheet. Bake at 375°F 29 to 33 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Instructions

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