I have been making these for about 10 years and I have no idea how I came up with it or where the name came from but they are delicious!
1 package of boneless skinless chicken breasts
3 red tomatoes sliced
3 zucchini sliced
3 yellow squash sliced
**the vegetable amounts I use are for three packets, I stuff them full. You can use whatever amount of veggies you want in the packets. I have also substituted cucumber for zucchini when I do not have it or it isn't available.
9 slices of fresh mozzarella (3 for each chicken breast)
1/4 cup fresh parsley thinly chopped
extra virgin olive oil
Salt and pepper for taste.
Tear off a big enough piece of foil so that you can put the veggies and chicken in it and wrap it up so it closes tightly. Again the size depends on the chicken breast size.
Next put 1 tbs of olive oil in the center of each foil strip, shiny side up. Spread the EVOO around the middle of the foil. Then you want to place the slices of tomato, squash and zucchini on top of the olive oil. It doesn't matter how you layer them, it all cooks the same and ends up in the same place.
Next slice the chicken breast like you are going to butterfly it, and stuff with the 3 pieces of mozzarella or cheese of choice (Works best with a white cheese), fold the chicken pieces back over so it folds over the cheese and doesn't poke out. If you want you can pin it with toothpicks but it really isn't needed. After you have done this sprinkle each chicken breast with the fresh parsley, season with S&P, then wrap the chicken breasts up in the foil so it makes a packet and there are no open sides.
Bake in a preheated oven at 350 for 45mins or until chicken is cooked. Depending on chicken breast size I have had it done in 30mins or an hour but for the most part it's about 45mins.
I usually serve this with the tri color rotini pasta as seen in the picture. The juices from the vegetables give the pasta flavor.