PESTO CHICKEN AND VEGETABLES
Source: Reynolds Kitchens
Servings: 2
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
1/4 cup prepared pesto sauce, divided
1 medium zucchini, sliced
4 red bell pepper rings, 1/4-inch thick
Salt and pepper
Preheat oven to 450 degrees F OR grill to medium-high.
Place one chicken breast half on each foil sheet; spread a thin layer of pesto sauce over chicken. Arrange vegetables beside chicken. Top with remaining pesto sauce. Sprinkle with salt and pepper.
Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make two packets.
Bake 15 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes on medium-high in covered grill until chicken is tender.
Source: Reynolds Kitchens
Servings: 2
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
1/4 cup prepared pesto sauce, divided
1 medium zucchini, sliced
4 red bell pepper rings, 1/4-inch thick
Salt and pepper
Preheat oven to 450 degrees F OR grill to medium-high.
Place one chicken breast half on each foil sheet; spread a thin layer of pesto sauce over chicken. Arrange vegetables beside chicken. Top with remaining pesto sauce. Sprinkle with salt and pepper.
Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make two packets.
Bake 15 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes on medium-high in covered grill until chicken is tender.
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