Preparation

Step 1 out of 10

Heat grill to medium. Cut four pieces of foil into 18″ x 12″ pieces and set aside.

Step 2 out of 10

Cut potatoes in half for large ones or leave the small ones whole and place a quarter of them on each piece of foil.

Step 3 out of 10

Salt each package and drizzle with olive oil.

Step 4 out of 10

Slice the chicken crosswise with four slices evenly, careful not to slice all the way through. Place the chicken on top of the potatoes.

Step 5 out of 10

Spoon approximately one teaspoon of pesto into each slit. Place a slice of mozzarella and tomato into each slit.

Step 6 out of 10

Season each breast with salt, pepper and Italian seasoning. Drizzle each breast with olive oil.

Step 7 out of 10

Bring the two long ends of the foil up to meet and fold down a few times but not tightly. You want to have air to circulate to cook. Bring up the side inwards so the packs won’t leak.

Step 8 out of 10

Place directly on grill for 30 minutes of until chicken reads 165° F and potatoes are tender.

Step 9 out of 10

Remove packs from grill and carefully open as they will be hot.

Step 10 out of 10

Sprinkle with freshly cut basil if desired.