LEMON PACKETS RECIPES

Steps:

• In a food processor, whirl walnuts until finely ground. In a bowl, with an electric mixer on high speed, whip the egg whites and lemon juice until foamy. Gradually add granulated sugar, beating until whites hold stiff peaks, 8 to 10 minutes. Stir in walnuts. In a small bowl, with a fork, beat the egg yolks to blend.
• In a bowl, with an electric mixer on high speed, beat butter, cream cheese, and 1/2 cup powdered sugar until very smooth. Beat in lemon peel and vanilla. Stir in flour until well blended.
• Divide dough into four equal portions. On a lightly floured board, with a floured rolling pin, roll each portion of dough into a 10- by 12 1/2-inch rectangle, turning dough over and flouring board occasionally to prevent sticking. Press edges to smooth out.
• With a sharp knife or a fluted cutter, cut dough into 2 1/2-inch squares. Place 1 teaspoon of the walnut mixture in the center of each square. Lift diagonally opposite corners of each square to the center over filling. Brush the corners with beaten egg yolks and press together to secure.
• With a spatula, place packets about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
• Bake cookies in a 300° oven until golden, 25 to 30 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
• With a wide spatula, transfer cookies to racks. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks. Sift remaining 1/4 cup powdered sugar over cookies, then cool completely.
• Note: Nutritional analysis is per cookie.

Steps:

• Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil, and spray 1 side with cooking spray.
• Stir together pasta, cherry tomatoes, oil, and 1 teaspoon of the kosher salt. Divide pasta mixture evenly, and place in the center of the sprayed side of each foil sheet.
• Season chicken breasts with pepper and remaining 1 1/4 teaspoons salt. Place 1 breast on top of pasta mixture in each packet. Stir together butter and lemon zest. Spread about 1 tablespoon butter mixture over each chicken breast.
• Bring up both long sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets.
• Place packets on unoiled grates, folded sides up. Grill, covered, 10 minutes. Rotate packets 90 degrees, cover, and continue grilling until a thermometer inserted in chicken registers 165°F, 8 to 10 minutes. Remove packets from grill, and carefully unfold edges of long seam, allowing steam to escape. Top with basil.