Grilled Mediterranean Chicken Packs

 

1

package (4 oz) crumbled basil-and-tomato feta cheese

2

tablespoons grated lemon peel

1

teaspoon dried oregano leaves

4

boneless skinless chicken breasts (about 1 1/4 lb)

4

plum (Roma) tomatoes, each cut into 3 slices

1

small red onion, finely chopped (1 cup)

20

pitted kalamata olives

• 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Mix cheese, lemon peel and oregano. Place 1 chicken breast, 3 tomato slices, 1/4 cup onion and 5 olives on center of each sheet. Spoon 1/4 of the cheese mixture over chicken and vegetables on each sheet.
• 2 For each packet, bring up 2 sides of foil over chicken and vegetables 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.
• 3 Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; carefully fold back foil.