Late Summer Foil Pouch Series: Caprese Chicken

August 07, 2020

Late Summer Foil Pouch Series: Caprese Chicken

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Caprese Chicken

You can’t get whole lot quicker or easier than this. The cherry tomatoes fresh from your patio planters are going to be SO great in this dish! Store bought pesto works great if you don’t have any homemade but don’t leave out the fresh basil garnish, it really elevates this dish! You can leave the chicken breast whole if you prefer, just adjust to the cooking time and don’t forget your digital thermometer – that is the only way to be sure the meat is fully cooked and not overcooked!


  • 4 boneless, skinless chicken breasts, butterflied
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 cup your favourite pesto
  • 12 fresh cherry tomatoes, halved
  • 4 ounces fresh mozzarella cheese, cut into 4 slices
  • ¼ cup basil leaves, chopped


  1. Preheat your BBQ to medium, about 375F.
  2. Cut four sheets of foil, about 12-inches long. Add chicken to the center of each foil; season generously with salt and pepper, to taste. Top chicken with pesto, tomatoes and mozzarella.
  3. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets on the grill and cook until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 15 minutes (depending on how thick your chicken is).
  4. Remove from the grill, carefully open the foil pouches & sprinkle with basil.

Prep Time: 25 Minutes.

Cook time: 15 Minutes

Leave a comment

Comments will be approved before showing up.