Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Jalapeño-Cilantro Salsa and Tomato Salsa are colorful accompaniments to this great entrée. Ingredients:
6 large chicken breast halves with skin and bones |
1 11-ounce log chilled soft fresh goat cheese (such as montrachet), cut into eighteen 1/3- to 1/2-inch-thick rounds |
2 tablespoons extra-virgin olive oil |
2 medium-size sweet onions (such as maui), cut into 1/2-inch-wide slices |
2 red bell pepper, cut into 1-inch-wide strips |
2 yellow bell pepper, cut into 1-inch-wide strips |
1 bunch fresh chives, finely chopped |
Directions:
1. Gently slide finger tips between chicken meat and skin along 1 long side of each breast, leaving skin attached on opposite ling side. Place 3 goat cheese rounds under skin of each chicken breast. skewer seams closed with toothpicks. Sprinkle chicken with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
2. Prepare barbecue (medium-high heat) or preheat broiler. Place oil in large bowl. Place onions on baking sheet. Brush with 1 tablespoon oil. Add bell peppers to remaining oil in bowl; toss to coat. Sprinkle onions and peppers with salt and pepper. Grill or broil chicken, skin toward heat, until cooked through, turning occasionally, abut 22 minutes. Transfer to baking sheet; tent with foil. Grill or broil onions and peppers until lightly charred, turning occasionally, about 4 minutes.
3. Remove toothpicks from chicken. Arrange chicken, onions and peppers on plates. Spoon Jalapeño Salsa over chicken. Spoon Tomato Salsa on side. Sprinkle with chives and serve.
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