Pesto-mozzarella Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this easy but gormet look for your dinner get together. Ingredients:
4 organics boneless & skinless chicken breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry |
1/2 tsp. freshly ground black pepper |
1/2 cup pesto pasta sauce |
1/2 cup perlini fresh mozzarella balls (or use larger balls cut into small pieces) |
1/2 cup sliced fire roasted red peppers |
Directions:
1. 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; visit our Grilling Essential section for complete instructions).
2. 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.
3. 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)
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