Pesto Chicken and Vegetables

• 4 boneless skinless chicken breast halves (1 lb.)
• 4 sheets (12x18 inch) heavy-duty aluminum foil
• 1/2 cup DI GIORNO Basil Pesto Sauce
• 2 medium zucchini, sliced
• 8 red or green pepper rings, 1/4-inch thick
• 1/4 tsp. each salt and black pepper

1. Preheat grill to medium-high heat.
2. Place 1 chicken breast half on sheet of foil; spread with 1 Tbsp.
3. of the pesto sauce.
4. Surround with 1/4 of the vegetables.
5. Top with additional 1 Tbsp.
6. pesto sauce; sprinkle with salt and black pepper.
7. Bring up foil sides.
8. Double fold top and ends to seal packet, leaving room for heat circulation inside.
9. Repeat to make 4 packets.
10. Place packets on grill; cover grill with lid.
11. Grill 20 minutes or until chicken is cooked through.

chicken breast halves, aluminum foil, sauce, zucchini, red, salt

Taken from www.kraftrecipes.com/recipes/pesto-chicken-vegetables-54162.aspx (may not work)