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Category: Poultry I
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts
1/2 tbsp fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into smaller sizes)
1/2 cup roasted red peppers, sliced
Pre-heat grill to high heat. Oil grill with light coat of oil (for charcoal oil before heating). Rinse chicken; pat dry.
With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. Be careful not to cut all the way through. Season chicken with pepper. Spread 1 tbsp pesto into each pocket. Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices. Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
Lay chicken on oiled grill. Close lid. Cook until browned on bottom (about 7 minutes). Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test). Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
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PESTO-MOZZARELLA STUFFED CHICKEN BREASTS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts
1/2 tbsp fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into smaller sizes)
1/2 cup roasted red peppers, sliced
Pre-heat grill to high heat. Oil grill with light coat of oil (for charcoal oil before heating). Rinse chicken; pat dry.
With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. Be careful not to cut all the way through. Season chicken with pepper. Spread 1 tbsp pesto into each pocket. Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices. Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
Lay chicken on oiled grill. Close lid. Cook until browned on bottom (about 7 minutes). Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test). Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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