About this recipe:This is a great dish to make during the summer. Chicken breasts are grilled in a foil parcel with tomatoes, basil and Parmesan cheese. Enjoy with a side salad, rice or pasta.
6 skinless, boneless chicken breast fillets
1 tablespoon olive oil, divided
1/4 teaspoon garlic salt
3 plum tomatoes, chopped
20g chopped fresh basil
4 tablespoons chopped spring onions
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon lemon juice
4 tablespoons grated Parmesan cheese
6 (20x20cm) pieces heavy duty foil
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat a barbecue for medium-high heat and lightly oil the cooking grate.
Place the chicken breast fillets between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1.25cm. Brush each chicken breast with olive oil and sprinkle with a pinch of garlic salt.
Grill the chicken breasts on the preheated barbecue until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the barbecue to keep warm.
While the chicken is cooking, mix together the tomatoes, basil, spring onions, garlic, salt, black pepper and lemon juice in a bowl.
Place a 20cm square piece of foil onto the barbecue and move a cooked chicken breast onto the foil. Top the chicken breast with about 4 tablespoons of the tomato mixture and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
Close the lid on the barbecue and cook the chicken breasts until the topping is hot, 2 to 3 more minutes.