Recipe of the Week: Chicken, Tomato and Corn Foil Packs

Hey guys!  (Pre) Summer is here and its a perfect weekend (Memorial Day Weekend) to throw something on the grill.

Since there are several days on the weekend calendar to grill, why not try something different than the traditional burgers and dogs.

Cooking in foil packs is very versatile.  You can really experiment with an assortment of summer vegetables.

Enjoy!
Stacy

Chicken Tomato and Corn Foil Packs

Ingredients:

4 boneless chicken breasts

2 cups grape tomatoes, halved

2 earn corn, shucked and cut off cob

2 garlic cloves, minced

1/4 cup olive oil, divided

2 tablespoons butter

salt and pepper

fresh basil for garnish

Direction:

Heat grill to high (400 F).  Cut 2 sheets of heavy duty foil about 12" long.

Top each piece of foil with one chicken breast, then divide the tomatoes, corn and garlic between each foil pack.  Drizzle each with olive oil and season with salt and pepper.

Fold foil crosswise over chicken mixture to completely cover the food.  Roll top and bottom edges to seal closed.

Grill until internal temperature of chicken reaches 170 F and vegetables are tender.  My suggestion would be to grill on indirect heat for about 10-15 minutes and then on direct heat for last 5-8 minutes before checking to see if chicken is done.

To serve, carefully open foil packs and let the steam out and cool slightly before serving chicken and veggies topped with basil garnish.

Notes:  Serves 2.  Add a potato salad, quinoa salad or rice pilaf