1/4cupplus 2 tablespoons Bertolli Organic Extra Virgin Olive Oildivided
2largepurple sweet potatoesabout 1 lb., peeled and sliced into 1/2" thick rounds
2largeears of cornshucked and cut in half
salt and freshly ground black pepperto taste
4 12x14" sheets of foil
Instructions
Preheat the grill to medium. Season the chicken breasts generously with salt and pepper and set aside.
Place the basil in the bowl of a food processor. Halve (4) of the kumquats and squeeze the juice of each half into a bowl (you should have about a tablespoon). Add the juice to the food processor along with salt and pepper to taste.
Pulse the basil until coarsely chopped and scrape down the sides of the bowl. Replace the lid and add the olive oil through the feed tube while processing constantly. Adjust the seasoning if necessary.
Place one piece of chicken on each sheet of foil. Using half of the basil oil sauce, spread the sauce over the chicken until the top and bottom are well coated. Reserve the other half of the sauce for serving.
Divide the sweet potatoes and corn on the cob between each of the four packets.
Slice the remaining (8) kumquats and divide between the foil packets, topping each piece of chicken with about (4) slices. Fold the edges of the foil over the chicken and vegetables and seal well.
Grill for 20 minutes and remove from heat. Allow to rest for 5-10 minutes and serve with the remaining basil oil sauce. Enjoy!
Notes
If kumquats aren't in season, substitute with lemon, lime, or orange.
If sweet potatoes aren't your thing, substitute with halved fingerling or baby potatoes.