Grilled Chicken Breasts With Pesto Peppers And Goat Cheese Recipe

Ingredients

4 boneless, skinless chicken breast halves

Packaged Pesto

2 Roasted Red Peppers, sliced into thin strips

1 4 ounce log goat cheese

Olive oil, salt and pepper

Preparation

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

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

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.

Crumble approx. 1 tablespoon goat cheese over peppers.

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.

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

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

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