Recipe

Pesto-mozzarella Stuffed Chicken Breasts Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 6 months ago Try this easy but gormet look for your dinner get together. Prep:20m Cook:25m Servings:4	Watson2167
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Ingredients

4 Organics Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry

1/2 tsp. freshly ground black pepper

1/2 cup Pesto Pasta Sauce

1/2 cup Perlini fresh mozzarella balls (or use larger balls cut into small pieces)

1/2 cup sliced Fire Roasted Red Peppers

Directions

Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).

While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 tbsp. pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly.

Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in center (cut to test, but do not disturb filling)

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