Lemon Chicken and Zucchini Foil Packs

I discovered this recipe on Pillsbury's website.  It is quick and easy to prepare, and it can be cooked on your grill or in the oven.  It's perfect for dinner on the deck or for a cozy winter night comfort dinner.

1 lb zucchini (about 3 medium)

1 Tbsp chopped fresh thyme leaves

1 tsp grated lemon peel

1 tsp salt

4 boneless skinless chicken breasts (6 - 7 oz each)

2 tsp lemon pepper seasoning

8 lemon slices

1/4 cup butter

Shredded Parmesan cheese, if desired

If cooking on the grill, start your grill heating.  If cooking in the oven, preheat to 375 degrees.  

Cut 4 sheets of heavy-duty foil, 18 x 12" and spray with cooking spray.

Cut zucchini in half lengthwise and again crosswise int 1 1/2" pieces.  In a small bowl, mix zucchini, thyme leaves, lemon peel and salt.  Toss to combine.  

Place chicken breast on center of each sheet of foil.  Season with lemon pepper.  Spoon equal amounts of the zucchini mixture around each chicken breast.  Top each breast with 2 lemon slices and 1 Tbsp butter.

Bring up 2 sides of foil so edges meet.  Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion.  Fold other sides to seal.  

If grilling, place packs on grill over medium heat. Cover grill and cook 10 minutes.  Rotate packs 1/2 turn; cook 9 - 10 minutes longer or until juice of chicken is clear when center of thickest part is cut.  Remove packs from grill.  Carefully fold back foil, and garnish with shredded Parmesan cheese.

To make in the oven, place packs on baking sheet.  Bake 29 - 33 minutes or until juice of chicken is clear when center of thickest part is cut.