Foiled Again!

When fun-filled days have you pressed for time, prep a packet loaded with fresh and hearty ingredients, then let 'em sizzle together for a sensational supper with super simple cleanup.

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Chicken & Zucchini Foil Packs

I enjoy foil-wrapped dinners cooked on the grill because there are no pots or pans to wash. You can try this with most fresh veggies you have on hand.

CC Dianna Smith, Newport, TN

Prep: 45 min. Grill: 15 min. Makes: 2 servings

1 large sweet onion, thinly sliced

1 tsp. olive oil

4 large fresh button mushrooms, thinly sliced

2 Tbsp. tomato paste

2 Tbsp. chopped fresh basil

1 tsp. chopped fresh oregano

1 cup chicken broth or stock

2 boneless skinless chicken breasts (6 oz. each)

1/4 tsp. salt

1/4 tsp. pepper

1 medium zucchini, thinly sliced

1. Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook the onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in the tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until the sauce has thickened, 8-10 minutes. Remove from heat; cool slightly.

2. Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over the zucchini. Fold foil around mixture, sealing tightly.