Best Grilled Pesto Chicken Packs Recipes

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FOIL PACKED PESTO CHICKEN



Foil Packed Pesto Chicken image

Make and share this Foil Packed Pesto Chicken recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breast halves
8 roma tomatoes, cut into 1/2 inch slices
4 small zucchini, cut into 1/2 inch slices
1/2 cup premade basil pesto

Steps:

  • Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
  • Spoon 2 Tablespoons of basil pesto over each chicken.
  • You can use 8 18 x 12 inch sheets of heavy duty foil if you don't want to purchase the foil packets.
  • Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
  • Remember to leave space on sides for circulation and expansion.
  • Cover and grill packets 4 to 5 inches from medium heat.
  • Cook 20 to 25 minutes or until juice of chicken is no longer pink.
  • To serve, cut a large"X" across top of packet to let steam escape.
  • This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.

PESTO CHICKEN GRILL PACKETS



Pesto Chicken Grill Packets image

Make and share this Pesto Chicken Grill Packets recipe from Food.com.

Provided by Meredith .F

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

extra virgin olive oil, for drizzling
4 boneless skinless chicken breast halves
salt and pepper
1 cup pesto sauce
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed

Steps:

  • Preheat a grill to medium.
  • Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
  • Season the chicken with salt and pepper.
  • Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
  • Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
  • Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

  • Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES



3-Ingredient Pesto-Grilled Chicken with Peaches image

Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.

Provided by Katherine Sacks

Categories     3-Ingredient Recipes     Grill     Grill/Barbecue     Chicken     Basil     Peach     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6

1 3/4 cups store-bought or homemade pesto, divided
1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs (about 3 pounds)
4 ripe peaches, halved

Steps:

  • Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
  • Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
  • Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
  • Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Make and share this Grilled Pesto Chicken Sandwiches recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 large chicken breasts, skinless and boneless
8 slices sourdough bread, 1/2 inch thick
2 tablespoons butter
1/2 cup mozzarella cheese, shredded
4 teaspoons parmesan cheese, shredded
1 tomatoes, cut into 8 thin slices
2 tablespoons pesto sauce

Steps:

  • Slice tomato in to 8 thin slices and set aside.
  • Mix cheeses and set aside.
  • Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
  • Meanwhile, spread equal amounts of butter on one side of each bread slice.
  • Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
  • Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
  • Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto

Steps:

  • Prepare a grill for medium-high heat.
  • Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
  • Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
  • Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

GRILLED PESTO CHICKEN DINNER



Grilled Pesto Chicken Dinner image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 5

1 Package Ore-Ida® Steam n' Mash Cut Russet Potatoes
16 Ounces Frozen Classic Mixed Vegetable Blend, thawed
4 Teaspoons Classico® Traditional Basil Pesto Spread
22 Ounces Frozen Fully Cooked Chicken Breasts
18 Ounces Heinz® Home Style Classic Chicken Gravy

Steps:

  • 1.Preheat oven to 375°F. Coat an 11x8 baking dish with nonstick cooking spray.
  • 2.In a medium bowl, mix together vegetable blend and 3 tsp. of pesto sauce. Spoon evenly into baking dish. Arrange frozen chicken breasts in single layer on top. Spread remaining 1 tsp. of pesto sauce over chicken breasts.
  • 3.Bake uncovered for 18 to 20 minutes, or until heated through.
  • 4.Meanwhile, prepare mashed potatoes according to package instructions. In a small saucepan over medium heat, cook Gravy for 3 to 5 minutes, or until heated through, stirring occasionally.
  • 5.To serve, divide prepared mashed potatoes and vegetable blend between 6 plates. Place 1 chicken breast on each plate and serve with warm gravy.

PESTO GRILLED CHICKEN



Pesto Grilled Chicken image

Juicy, marinated chicken topped with pesto on the grill. My favorite way to use up a big jar of prepared pesto!

Provided by B-Walk

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 pieces chicken, 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast
1/2 lemon, juice of
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
salt, to taste
black pepper, freshly ground, to taste
1/2 cup prepared pesto sauce

Steps:

  • Cut chicken breasts into smaller portions and pound about 1/2" thick.
  • Combine remaining ingredients, except pesto, and pour over chicken in shallow dish. Allow to marinate for at least 30 minutes.
  • Heat grill to 400-450 degrees. Grill chicken breasts on one side until sides no longer appear pink, and flip on the grill.
  • Spoon pesto over each piece of chicken. Close grill, and allow to cook until juices run clear.

Nutrition Facts : Calories 194.8, Fat 9.9, SaturatedFat 1.6, Cholesterol 72.6, Sodium 174.6, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 24.4

GRILLED PESTO STUFFED CHICKEN THIGHS



Grilled Pesto Stuffed Chicken Thighs image

An economical, yet tasty meal. Chicken thighs are flavored with pesto, grilled and then served on Italian bread. For the pesto, I use my favorite, Recipe #220704.

Provided by threeovens

Categories     Chicken Thigh & Leg

Time 50m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs chicken thighs (8 thighs)
1 cup pesto sauce (1/2 Basil Pesto)
salt & freshly ground black pepper
1 tablespoon olive oil
2 garlic cloves
1 loaf Italian bread, cut into 8 pieces on the diagonal

Steps:

  • Preheat the grill.
  • Loosen skin from thighs to form a pocket; stuff with pesto.
  • Season chicken with salt and pepper.
  • Grill the chicken, turning once, until cooked through, about 35 minutes.
  • Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
  • Toast bread on grill.
  • Serve chicken on bread, garlic side up.

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Check out this basil-flavored chicken and pesto sandwich - perfect for a mouth-watering grilled dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
3/4 cup basil pesto
1/2 teaspoon salt
1 bell pepper, cut into fourths
8 slices French bread, 3/4 inch thick
8 to 12 large fresh basil leaves

Steps:

  • Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
  • Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 2 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1050 mg

PESTO-PARMESAN CRUSTED GRILLED CHICKEN



Pesto-Parmesan Crusted Grilled Chicken image

Spread a thin layer of intensely flavored basil pesto under the skin of chicken breasts, grill, then sit back and garner the compliments.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 cup Progresso™ panko bread crumbs
1/2 cup basil pesto
3 tablespoons grated Parmesan cheese
4 bone-in skin-on chicken breasts (8.25 oz each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
  • Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
  • Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 450, Carbohydrate 12 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 0 g

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