|Boneless skinless chicken breast halves||1 1⁄4 Pound|
|Roma tomatoes||8 , cut into 1/2 inch slices (roma plum tomatoes)|
|Zucchini||4 Small, cut into 1/2-inch slices|
|Basil pesto||1⁄2 Cup (8 tbs)|
1. Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
2. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.