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Prosciutto-Wrapped Chicken Foil Packs

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  • Prep 30 min
  • Total 50 min
  • Servings 4
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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!
by: Tablespoon Kitchens
Updated Mar 27, 2017
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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

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Expert Tips

  • tip 1
    Can’t find mozzarella precut in 1-oz slices? Place the whole piece of mozzarella in freezer for 10 minutes, then cut into 1-oz slices using serrated knife.
  • tip 2
    Look for larger slices of prosciutto if possible. The prosciutto encloses the filling and protects the cheese from spilling out during cooking. If your slices of prosciutto are small, consider using 2 slices per breast, or use toothpicks to secure.

Nutrition Information

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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