So far this year, I have been really excited about how my herbs are doing. Last year was my first time and we didn’t have such great luck, but this year, so far so good. I decided that a simple way to use a lot of them at once would be to stuff a chicken breast, and that a nice way to cook these breasts would be in foil packets on the grill. Easy, delicious, and quick clean-up – who can complain? Foil packets really allow the flavors to come together, and keep the chicken moist as well. For this dish I used a combination of basil, oregano, rosemary, and thyme. Before wrapping up, I topped each breast with a few slices of lemon, because, well, lemony chicken is always delicious! We also enjoyed some grilled zucchini and corn on the cob. A quick, easy dinner full of summer flavor!
Stuffed Chicken Foil Packets on The Grill
2 chicken breasts, rinsed and trimmed
handful of fresh herbs of your choice
1 clove garlic
2 oz soft cheese – I used Trader Joe’s light feta
1/2 of a plum tomato, sliced thin
salt & pepper
1 small lemon, sliced
Spray two large rectangles of aluminum foil with olive oil cooking spray and set aside. Preheat grill on high heat.
Mince together the herbs and garlic, and crumble in the cheese, stirring to combine (I did this all in my mini-prep food processor). Using a small paring knife, carefully cut a pocket into the side of each breast, without going all the way through. Place a few tomato slices in each pocket and divide the herb stuffing mixture evenly between the breasts. Place each stuffed breast on the center of a foil sheet. Sprinkle with salt and pepper and cover with a few lemon slices. Fold foil over chicken, fold in sides, and wrap up tightly.
Place foil packets on grill and turn down heat to low. Cook for 25 minutes. Cut a vent in the foil packets before unwrapping to allow steam to escape.