Caprese Chicken Pocket Stew

Ingredients:

4 Large Boneless, Skinless Chicken Breasts
1/4 cup Pesto Sauce
2 Small Roma Tomatoes
4 oz Fresh Mozzarella Cheese, Sliced
4 Small Red Potatoes, Diced
1/4 cup Basil Leaves, Julienned

Directions:

1. Preheat outdoor grill to medium heat.  Cut 8 sheets of aluminum foil and place two on top of each other for 4 pockets.
2. Place one diced potato and chicken breast on each piece of foil next to each other.  Brush each chicken breast with 1 to 2 tablespoons pesto.
3. Pull sides of foil inward and seal then roll edges up. Try to leave a little room for heat to circulate, but make sure the pocket is sealed.
4. Grill for 30 minutes or until chicken has cooked through.
5. Top with tomato, mozzarella, and basil before serving.
6. Campfire Directions: Put the foil pocket on hot coals and cook for 40 to 45 minutes or until chicken has cooked through.