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Prosciutto-Wrapped Chicken Foil Packs

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Tablespoon Kitchens
Updated Mar 27, 2017
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If you only make one foil-pack meal in your life, let it be this one! Pesto- and fresh mozzarella-stuffed chicken gets wrapped in prosciutto and nestled among Italian vegetables swimming in a divine sauce that’s perfect for soaking up with crusty grilled bread — if there’s any left!

Prosciutto-Wrapped Chicken Foil Packs

  • Prep Time 30 min
  • Total 50 min
  • Servings 4
  • Ingredients 13
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Ingredients

Chicken

  • 4 boneless skinless chicken breasts (6 oz each)
  • 1/4 cup refrigerated basil pesto
  • 4 (1-oz) slices fresh mozzarella (from 8-oz package)
  • 4 slices prosciutto
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Vegetables

  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
  • 2 cups grape tomatoes, halved
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons thinly sliced fresh basil leaves

Bread

  • 1 baguette
  • 2 tablespoons olive oil

Instructions

  • Step 
    1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Step 
    2
    In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon 1 tablespoon pesto into pocket in each chicken breast. Add 1 slice mozzarella to each pocket. Wrap each breast in a slice of prosciutto. Secure with toothpicks. Rub chicken breasts with 1 tablespoon olive oil and the salt.
  • Step 
    3
    In medium bowl, mix artichoke hearts, tomatoes, garlic and pepper flakes. Place chicken breast on center of each sheet of foil. Spoon vegetable mixture evenly around each chicken breast.
  • Step 
    4
    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.
  • Step 
    5
    Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 6 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with basil.
  • Step 
    6
    Meanwhile, cut baguette in half vertically. Cut halves in half lengthwise; brush cut sides with 2 tablespoons olive oil. Place bread cut sides down on grill over medium heat. Cover grill; cook 1 to 2 minutes on uncut side until grill marks form. Turn; cook 1 to 2 minutes on cut side until grill marks form. Cut into slices on the bias. Serve with foil packs.
  • Step 
    7
    To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with basil. For the bread, place oiled bread halves on cookie sheet. Broil with tops 3 to 4 inches from heat 2 to 3 minutes or until toasted.

Nutrition

640 Calories
34g Total Fat
54g Protein
31g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
140mg
46%
Sodium
930mg
39%
Potassium
760mg
22%
Total Carbohydrate
31g
10%
Dietary Fiber
5g
21%
Sugars
4g
Protein
54g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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