Shelly's Recipe

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS

Category: Chicken

4 boneless & skinless chicken breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
1/2 tsp. pepper
1/2 cup pesto pasta sauce
1/2 cup fresh mozzarella balls (or use larger balls cut into small pieces)
1/2 cup sliced fire roasted red peppers

Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds.

While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 tbsp. pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly.

Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in center (cut to test, but do not disturb filling), about 15 minutes total.