Pesto Chicken Stuffed with Arugula, Roasted Peppers and Chevre - BBQ And Grilling Recipes

Chicken rolls have an air of elegance about them, but they’re deadeasy to make. This one reveals a beautiful spiral of green pesto, red bell peppers, and white goat cheese—the national colors of Italy. Serve it in spring or summer with a simple side of risotto or pasta.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 boneless, skinless chicken breast halves, about 1½ pounds
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces soft goat cheese
1 ounce baby arugula (about 1 packed cup)
¾ cup Marinated Fire-Roasted Peppers
1 small scallion, roots trimmed, finely chopped
¼ cup Tapenade Parsley Pesto or prepared basil pesto
Oil for coating grill grate.

DIRECTIONS
1. Put the chicken breasts, one at a time, between sheets of wax paper or plastic wrap, with the smooth side down. Pound with the flat side of a mallet or heavy skillet to an even ¼-inch thickness, being careful not to tear the meat.
2. Sprinkle the chicken with the salt and pepper, then spread the goat cheese over it, leaving a ¼-inch border around the edges. Top with the arugula, fire-roasted peppers, and scallions. Roll up jellyroll style from a short side, pushing in the sides as you roll, to enclose the filling. Secure each with a wooden toothpick or short skewer. Brush the pesto over the surface of the chicken. To make ahead, cover and refrigerate for up to 8 hours. Rest at room temperature before grilling.
3. Heat the grill as directed. Brush the grill grate and coat it with oil. Grill the chicken, turning often, with the toothpicks in place and the grill lid down, until the chicken is no longer pink and the filling is hot, 10 to 15 minutes total. Cool slightly, then slice crosswise on a slight diagonal to reveal the filling, and serve.

Pesto Chicken Stuffed With Arugula, Roasted Peppers and Chevre

   

This entry was posted on Wednesday, November 9th, 2011 at 7:15 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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