GRILLED CHICKEN BREASTS WITH PESTO, PEPPERS AND GOAT CHEESE

GRILLED CHICKEN BREASTS WITH PESTO, PEPPERS AND GOAT CHEESE image

Yield 4 servings

Number Of Ingredients 5

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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

Steps:

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.