Grilled Chicken Breasts With Pesto, Peppers And Goat Cheese

1. 1

   Butterfly chicken and then pound between waxed paper so that chicken is even but not too thin.

2. 2

   Spread approx. 2 teaspoons or so of pesto over entire chicken breast, to form a thin layer.

3. 3

   Place roasted red pepper strips on one side of chicken, about 4-6 slices, depending upon thickness of slices, to cover one half of chicken breast.

4. 4

   Crumble approx. 1 tablespoon goat cheese over peppers.

5. 5

   Fold the chicken over the peppers and cheeses like a book. Seal sides together with 4 toothpicks, to keep filling sealed in, creating a packet.

6. 6

   Brush chicken packet all over with olive oil and season with salt and pepper.

7. 7

   Grill over med. high heat until lightly golden, turning once. Be careful of over cooking; it cooks quickly due to thinness of chicken.

8. 8

   Remove to plate and serve with remaining red peppers on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.