If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
NOTE: I used more pesto than stated as I put lots on the inside and out and my chicken breasts were quite large, so took more mozzarella than listed.
4 boneless skinless chicken breasts
1/2 tablespoon 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 small pieces.)
1/2 cup roasted red pepper, sliced
Method
1. Pre-heat grill to high heat.
2. Oil grill with light coat of oil (for charcoal oil before heating).
3. Rinse chicken;pat dry.
4. With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
5. Season chicken with pepper.
6. Spread 1 tablespoon pesto into each pocket.
7. Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
8. Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
9. Lay chicken on oil grill. Close lid.
10.Cook until browned on bottom (about 7 minutes).
11. Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
12. Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
All photos taken by me unless otherwise stated.
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